Gelatine or Head-Cheese from Poultry Bouillon

Ingredients

• 1 young, fried or boiled chicken
• % qt. good beef bouillon
• 1^ tsp. of meat extract
• 2 tbsps. of Madeira or white wine
• 5 layers of % box of white gelatine
• 2 sour picl^les.

Method

1. 1

   Cut fried chicken into small pieces and slice pickles.

2. 2

   Heat beef broth, dissolve gelatine with wine and meat extract, strain and season.

3. 3

   Pour some broth into a dish, skim fat, cool, layer with pickles and chicken, pour remaining broth, cool until set, and serve garnished with parsley.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 73. The excerpt below is the record exactly as published.

GELATINE OR HiEAD-CHEESE FROM POULTRY BOUILLON. Quantity for 4 — 6 Persons. 1 young, fried or boiled chicken i^ tsp. of meat extract % qt. good beef bouillon 5 layers of % box of white 2 tbsps. of Madeira or white gelatine wine 2 sour picl^les.

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