Chicken Salad Moulds

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 4 pint well flavoured chicken stock
• r gill cream
• ¢ lb cooked chopped chicken
• Seasoning
• $ cupful chopped celery
• Green salad
• Mayonnaise Sauce (Recipe No. 188)

Method

1. 1

   Dissolve the Gelatine in the stock, and add seasoning if necessary.

2. 2

   Put aside till almost cold, then whisk till frothy.

3. 3

   Mix in the whipped cream, chicken, and celery, and pour the mixture into small moulds.

4. 4

   Turn out when set, coat with mayonnaise, and garnish the dish with salad.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 18. The excerpt below is the record exactly as published.

CHICKEN SALAD MOULDS. Six to eight persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 pint well flavoured chicken stock r gill cream ¢ lb cooked chopped chicken Seasoning $ cupful chopped celery Green salad Mayonnaise Sauce (Recipe No. 188)

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