Chicken Mould

Ingredients

• 1 pint chicken stock
• 1 pint whipping cream
• 1 tablespoonful pâté des foies gras
• 1 tablespoonful sherry wine
• Yolks 2 eggs
• Whites 8 eggs
• Gelatine
• decorate with celery and lettuce

Method

1. 1

   Put the chicken into a basin, add the foies gras and sherry wine.

2. 2

   Beat the yolks in a saucepan, stir in the stock, add chicken mixture, and cook one minute.

3. 3

   Cool, add the gelatine dissolved in the boiling water, fold in the whipped cream and the whites of the eggs stiffly beaten.

4. 4

   Pour into a wet mould, set on ice for 6 hours, turn out carefully, and decorate with celery and lettuce.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 11. The excerpt below is the record exactly as published.

pint whipping cream Aaspie jelly (Recipe No. 19) Chopped parsley to to eight persons) bs oz OOX’S INSTANT POWDERED GELATINE } eup boiling water 1 gil whit Sa006 1 poonful anchovy ssuce 1 gill whipping cream Aspic jelly (Recipe No. 19) Tomato jelly pe No. 28) 1 teaspoonful lemon juice > teaspoonful vinegar } teaspoonful paprika 1 lb cooked halibut 1 hard cooked yolk of egg Few re pickled wal- nw [Pive to six persons) BE L OZ * 0OX'S INSTANT POWDERED GELATINE 1 jar foies gras + pint whipping cream 1 wineglassful sherry wine 1 gil! consommé 2 whites of eggs Few rings of truffles er aspic jelly (Recipe No. 8) D 8@ (Six to eight persons] 4+ oz “ 0OX'S INSTANT POWDERED GELATINE i gill boiling water x pint cooked diced chicken 1 tablespoonful p&téd des foies gras 1 tablespoonfol sherry wine Yolks 2 eggs Whites 8 eggs > pint whipping cream > pint chicken stock Salt and pepper Celery and lettuca 39 [Pour to five peraens) 6 i pint aspic j 19) 6 oza. cocked chicken 2 ozs. cooked ham 4 tablespoonfuls cream 2 tablespoonfuls white sance i lb. tomatoes Some rounda of pastry Salt Pepper Paprika ly (Recipe No. $8 (Four to five persons) 2 02. 1b. fresh mushrooms 2 oz@. butter 25 pinte milk Yolk of one egg x gill cream me whipped cream CHICKEN MOULD Put the chicken into a basin, add the foies gras and sherry wine. Beat the yolks in a saucepan, stir in the stock, add chicken mixture, and cook one minute. Cool, add the Gelatine dissolved in the boiling water, fold in the whipped cream and the whites of the eggs stiffly beaten. Pour into a wet mould, set on ice for 6 hours, turn out care- fully, and decorate with celery and lettuce

Cook this with the app: pantry check, scaling, and the assistant.