Jellied Salad of Poultry or Game

Ingredients

• two tablespoonfuls of oil
• two tablespoonfuls of vinegar
• a teaspoonful of salt
• pepper it lightly
• Cover with the jelly

Method

1. 1

   Cut the meat, chicken or birds, in strips, and lay it in a marinade of equal parts of oil and vinegar.

2. 2

   Salt and pepper it lightly, and let it lie for an hour or two.

3. 3

   Then arrange in a mould with stoned olives, capers, button mushrooms, and slices of hard-boiled egg and cucumber pickle.

4. 4

   Serve with a mayonnaise.

Nutrition per serving

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 19. The excerpt below is the record exactly as published.

Jellied Salad of Poultry or Game. — Cut the meat, chicken or birds, in strips, and lay it in a marinade of equal parts of oil and vinegar. The meat of a good-sized chicken will require two tablespoonfuls of each. Salt and pepper it lightly, and let it lie for an hour or two. Then arrange in a mould. GERMANY. 65 as with the fish salads. Stoned olives, capers, button mushrooms,, and slices of hard-boiled egg and cucumber pickle can be used. Cover with the jelly, and serve with a mayonnaise. Small birds are used whole, set in a circle, with rings of hard-boiled egg about each one, and covered with the jelly. Serve with a garnish of celery or parsley leaves. Jellied Haxe. — This is a delicious dish of the same general order, and a great favorite in winter, since, once prepared, it will keep a fortnight or more perfectly well, and thus two or three moulds can be made at once. Cut up young and tender hares, using only the hind quarters, and reserving the rest for broth or fricassee. Lay the pieces in an earthen soup-kettle, and cover with three pints of water to which a teacupful of wine vinegar has been added, with a table- spoonful of salt, two teaspoonfuls of pepper- corns, four white onions sliced and fried brown in butter, and half a lemon cut thin. Boil all for one hour: Then take out the meat, strain the broth through a gauze sieve, 5 66 IN FOREIGN KITCHENS. and add enough good beef broth to make two quarts. Soak a packet of gelatine in a cup of warm water, add to this and boil up once, setting aside to cool. While the hare is cooling, ^. farcie of calf's liver is to be made as follows : — Boil a calf's liver half an hour; chop it fine and rub it through a sieve. Add to it half a pound of finely chopped boiled ham, two hard-boiled eggs cut fine, a cupful of bread-crumbs or rolled zwieback, two table- spoonfuls of melted butter, and half a tea- spoonful of pepper, with one of salt. Blend all thoroughly, put it in an oiled tin, and bake till brown in a steady oven. When cold, cut it and the meat of the hare into strips. Oil a large round jelly-mould; pour in the liquid jelly about half an inch thick, and let it become quite firm. Lay on a layer of hare's flesh, and then of the farcie^ and barely cover with the jelly, which must set before another layer is added. Fill the mould in this way, ending with jelly. For an evening entertainment garnish the jelly, when turned from the mould, with three- cornered thin slices of red beet, interspersed GERMANY. 6/ with parsley leaves and small cubes of the remaining jelly. It is served with or with- out sauce, but usually with a plain mayon- naise, or the sauce a la Diable. A rather troublesome dish, but one dear to epicures. White Mayonnaise. — This sauce is merely the ordinary mayonnaise, in which care has been taken to use white-wine vinegar, the palest mustard, and white pepper. Blend as usual and just before using add to a cup- ful of the sauce the whites of three eggs beaten to a stiff foam. It is served with jellied fish salad, and is one of the most delicious of German sauces. Scalloped Veal, with Herring. — Extraor- dinary as this combination sounds, the result is a most excellent little entr^e^ served in the genuine scallop-shells to be found in Ger- man shops. For six persons take one pound of cold roast veal, one smoked herring soaked half an hour in warm water, a slice of cold boiled ham, the yolks of three hard- boiled eggs, and mince all finely together. Add then a teacupful of rolled zwieback or 6S IN FOREIGN KITCHENS. fine bread-crumbs, half a teaspoonful of salt

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