Fowl in Jelly

Ingredients

• half a pound of cooked fowl
• quarter of a pound of ham
• two hard-boiled eggs
• one pint of stock
• a little grated lemon rind
• a teaspoonful of chopped parsley
• pepper
• salt

Method

1. 1

   Mask a mould with aspic jelly.

2. 2

   Cut the fowl and ham into dice, layer them with eggs, parsley, and seasonings in the mould.

3. 3

   Fill with layers of aspic jelly until full.

4. 4

   Once set, turn out onto a cold dish and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 59. The excerpt below is the record exactly as published.

Fowl in Jelly. — Have ready half a pound of cooked fowl, quarter of a pound of ham, two hard-boiled eggs, one pint of stock, a little grated lemon rind, a teaspoon¬ ful of chopped parsley, pepper and salt. Mask a 108 the household 1 mould with aspic jelly made from stock, and decorate it with fancifully-cut pieces of the white of egg. Cut the chicken and bacon into dice, and place a layer on the top of the eggs ; add a little chopped parsley, seasonings, and grated lemon rind. Fix two or three slices of eggs into the side of the mould. Then fill up with alternate layers of aspic jelly, eggs, chicken, bacon, parsley, etc., until quite full. When set, turn out on to a cold dish, and serve. Ragout of Pigeons— Take the liver from the pigeons and put it into a mortar with half a cupful of bread¬ crumbs, a pat of butter, two cloves, a teaspoonful of chopped parsley

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