Jellied Chicken

Ingredients

• Singe and draw the chicken
• one quart of the liquor
• the onion cut up
• the seasonings
• then add the Gelatine and strain
• 8 hard cooked egga
• 8 olives
• 1 tin fresh mushrooms
• Some chopped parsley
• Mayonnaise sauce

Method

1. 1

   Singe and draw the chicken, put into a kettle of boiling water, and cook slowly until tender.

2. 2

   Lift out and set aside to cool.

3. 3

   Cut the meat into neat pieces.

4. 4

   Put the skin and bones into a saucepan with one quart of the liquor, the onion cut up and the seasonings, simmer until reduced to one pint, then add the Gelatine and strain.

5. 5

   Arrange a layer of the chicken in a wet mould, then some slices of egg, mushrooms, stoned olives, and chopped parsley, then more chicken, and so on till all are used up.

6. 6

   Fill the mould with the stock.

7. 7

   Turn out when set.

8. 8

   Serve with mayonnaise sauce.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 12. The excerpt below is the record exactly as published.

JELLIED CHICKEN Singe and draw the chicken, put into a kettle of boiling water, and cook slowly until tender. Lift out and set aside to cool. Cut the meat into neat pieces. Put Page 28 eer to twelve persons] 84 = “Cox's INSTANT POWDERED GELATINE 1b. en obey or’ finnan” ped cream i gill el whip white sauce Salt, cayenne, and lemon jrice to taste 4 et ‘“ jelly (see Recipe 0. > gill eF 5 0 Truffles and cucumber skin for decoration {Pour persons] 1 = aspic jelly (Recipe No. 19 4 hard cooked eggs 4 slices tomate 1 oz. butter 1 teaspoonful anchovy sauce 1 teaspoonful white pepper Few drops lemon juice Saiad oil A vary little salt Tarragon vinegar Littie finely chopped parsley {Four to five as.” Be je 1 ib. peisetine ham 8 cooked tomatoes 1 pint whipping cream A little pepper A little paraley ons) y (Recipe No. 2 [Six to seven persons) G3 OZ. 2 bay leaves } teaspoonful whole white peppers 1 blade mace 1 teaspoonful salé Grate of nutmeg + teaspoonful celery seed 8 cloves 8 hard cooked egga § olives 1 tin fresh mushrooms Some chopped parsley Mayonnaise sauce &3 [Four to five persons} 1 ox, * COX'S INSTANT POWDERED GELATINE Some agpic jelly (Recipe No. 19) 3 Yb. cold cooked salmon 1 small endive or lettuce 1 gill mayonnaise Tarragon Chervii && [Five to sever persons) 1 On. *0OX’S INSTANT POWDERED GELATINE Some aspic jelly (Recipe Na. 19 Some tomato jelly (Recipe No. 28) 6 ozs. cooked tongue 8 ozs. cooked chicken 8 small tomatoes 1 gill white sauce 1 tablespoonful chutney Red colouring Salt and paprika Parsley and lettuce [Six to eignt persons) 2 O8. ~ OOX'S INSTANT POWDERED GELATINE 1 gill bo water Aspic jelly (Recipe No. 19) 1 teaspoonful onion juice 3 pint veal stock 1 pint cold cooked veal 2 teaspoonfuls lemon juice 1 gill whipping ersam i er 8 truifies the skin and bones into a saucepan with one quart of the liquor, the onion cut up and the seasonings, simmer until reduced to one pint, then add the Gelatine and strain

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