Glazed Chicken

Ingredients

• one-third of its quantity of liquefied aspic
• the yolks of three eggs
• a table-spoonful of thick cream

Method

1. 1

   Stir the liquefied aspic into the mixture and reduce it over the fire until it coats the spoon.

2. 2

   Remove from fire, add egg yolks and cream.

3. 3

   Pour over chicken pieces to coat them with a thick glaze.

4. 4

   Let cool and set.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 212. The excerpt below is the record exactly as published.

one- third of its quantity of liquefied aspic, or plain strong meat jelly, and reducing it over the fire till it coats the spoon. Now take it from the fire, and add the yolks of three eggs, and (if available) a table-spoonful of thick cream. Pour some of this over the pieces of chicken completely coating each piece, as it were, Avith a thick white glaze. Put MENU FOR A PARTY OF EIGHT. 379 them away so that the glaze may cool and set. Prepare a border of creme de topinambours (page 149) decorating the top of the mould with carrots and green peas : after steaming it, let the mould get cold, and then set it in ice. When quite cold, turn it out carefully upon a cold silver dish, fill the hollow in the centre with the pieces of glazed chicken

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