Chicken (Poulet) a la Celestine
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a complete salad for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 299. The excerpt below is the record exactly as published.
icken ( Poulet ) a la Celestine Put small fluted individual moulds on ice, glaze with some nice clear chicken aspic; decorate with truffles and Spanish pepper alternately every other flute; decorate the mould with rings of truffle, Spanish pepper, and a diamond in the centre; glaze again with the aspic, then coat with cream. To one cup of cream take two tablespoons dissolved Cox’s gelatine; flavor with pepper, salt, and a little sherry, then the rest of the cream; add one cup of white breast of chicken (cut in small dices) and little truffles; AMERICAN COOK BOOK 203 fill the mould with the chicken; leave on ice. When ready to serve, dip in lukewarm water and turn out on a green mayonnaise foundation with aurorian sauce in the centre and lettuce leaves
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Cook this with the app: pantry check, scaling, and the assistant.