Chicken Salad aux Tomates

Ingredients

• the chicken for this dish should be boiled, or stewed
• half a pint of stock
• 10z. of leaf gelatine
• half a pint of sauce
• two good tablespoonfuls of white mayonnaise
• some good celery cut into Julienne strips
• some blanched and peeled walnuts lightly chopped
• some crisped celery, and tomatoes

Method

1. 1

   Boil or stew the chicken in equal parts of milk and stock until cold.

2. 2

   Cut into fillets.

3. 3

   Boil down the bones in the cooking liquor for stock.

4. 4

   Make a white chauxfroix sauce with roux and gelatine.

5. 5

   Mask the chicken with the sauce.

6. 6

   Mix celery and walnuts in mayonnaise aspic and pour into a mould.

7. 7

   Fill with chicken trimmings, celery, and tomatoes.

8. 8

   Garnish with chicken fillets and tongue slices.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 7. The excerpt below is the record exactly as published.

hicken 8alade aux Tomates. — The chicken for this dish should be boiled, or stewed, in equal parts 14 SALADS, SANDWICHES, &c. of milk and stock, and be allowed to get quite cold in this liquor ; then cut it up very neatly, obtaining as many fillets as possible. The bones and trim- mings are then returned to the liquor in which the bird was cooked and boiled down till all the good- ness is extracted, when you skim and strain it and use it for a white chauxfroix sauce by pouring it on to some white roux (allowing half a pint of stock to every 2oz, of roux) ; then again bring it to the boil, with ioz. of leaf gelatine to each half pint of sauce, and cook sharply till it is well reduced and coats the spoon on lifting the latter. Just as this is setting, mask the filleted chicken very evenly and smoothly with it. Have ready some good celery cut into Julienne strips and steeped in cold water to crisjj it ; mix to this some blanched and peeled walnuts lightly chopped, and stir this all in white mayon- naise aspic (two good tablespoonfuls of white mayonnaise, made with cream and lemon juice instead of oil and vinegar, to half a pint of aspic jelly), and pour the whole mixture into a border mould. When firm turn out and fill up the centre with the trimmings of the fowl, some crisped celery, and tomatoes

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