Chicken Mould

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 1 boiling fowl
• I onion
• 2 bay leaves
• 1 blade mace
• 3 cloves
• 4 teaspoonful whole white peppers
• 1 teaspoonful salt
• 3 hard-boiled eggs
• Some chopped parsley

Method

1. 1

   Singe and draw the chicken, put into a pan of boiling salted water, and cook slowly till tender.

2. 2

   Lift out and set aside to cool.

3. 3

   Cut the meat into neat pieces.

4. 4

   Put the skin and bones into a saucepan with 3 pints of the liquor, the onion cut up and the seasonings, simmer until reduced to 1.5 pints, then add the Gelatine, and strain.

5. 5

   Sprinkle some chopped parsley over the bottom of a plain mould, arrange slices of egg on top, then put a layer of chicken, and so on till all are used.

6. 6

   Fill the mould with the prepared stock.

7. 7

   Turn out when set.

8. 8

   Serve with salad.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 14. The excerpt below is the record exactly as published.

CHICKEN MOULD. Six to seven persons 4 oz. COX’S INSTANT POWDERED GELATINE 1 boiling fowl 4 teaspoonful whole white peppers I onion Grate of nutmeg 2 bay leaves 3 cloves 1 blade mace 3 hard-boiled eggs 1 teaspoonful salt Some chopped parsley

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