Creme de Yolaille a la Plasmon
From Plasmon cookery book, 1904
The mould may be decorated if desired. Half a gill of cream may be added to the mixture.
Presented as published in 1904. 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 Plasmon cookery book (1904) by International Plasmon Limited, page 9. The excerpt below is the record exactly as published.
CREME DE YOLAILLE A LA PLASMON.— Ingredients: 4 teaspoonfuls Plasmon; 1 pint inarm water ; | oz. gelatine ; breast of a cooked fowl ; pepper atid salt. Method. — Remove the bones from the chicken, pound it well and rub through a fine sieve. Mix the Plasmon with the water, boil it 4 minutes, let the gelatine dissolve in this, and then add the chicken ; stir all together smoothly and season to taste. Whip the mixture until nearly set. Pour into a mould and set aside to cool. Turn out the chicken cream carefully and serve. The mould may be decorated if desired. Half a gill of cream may be added to the mixture. 23. CHICKEN SOUFFLE. — Ingredients : 6 oz. minced chicken ; r| oz. flour ; \ pint Plasmon white stock ; 2 oz. butter ; yolks of 3 and whites of 6 eggs ; seasoning to taste. Method. — Melt butter in saucepan, mix flour carefully with some milk, then stir into the saucepan and add the stock and the chicken ; stir over the fire till thickened, then add the yolks of eggs well beaten ; stir for 2 minutes, take up and cool. Whisk the whites of eggs to a stiff froth, add this to the mixture with pepper and salt
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