Marbled Chicken

Ingredients

• a three-pound boiled chicken
• cold salt beef tongue
• nutmeg
• a teaspoon salt
• pepper
• celery seed
• one-half box of gelatine
• one-half cup cold water
• a pint of boiling water
• the juice of a lemon
• a dash of red pepper
• three hard-boiled eggs

Method

1. 1

   Chop the tongue and chicken, season them.

2. 2

   Layer tongue, chicken, parsley, and sliced eggs in a mold.

3. 3

   Soak gelatine in cold water, add boiling water, lemon juice, salt, and pepper.

4. 4

   Pour over the layers, skewer to allow gelatine to settle.

5. 5

   Chill overnight and serve on lettuce with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 148. The excerpt below is the record exactly as published.

MARBLED CHICKEN. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. Chop fine cold salt beef tongue, cut the meat from a three-pound boiled chicken, season the tongue with pepper and nutmeg, and the chicken with salt, pepper and celery seed. Select a Boston brown mold or square bread pan; put in a layer of tongue, then a layer of chicken, a thick sprinkling of parsley, a layer of sliced hard-boiled eggs, then another layer of tongue and so on until the ingredients are used. Cover one-half box of gelatine with one-half cup cold water, soak fifteen minutes, add a pint of boiling water, stir until gela- tine is dissolved, add the juice of a lemon, a teaspoon salt and a dash of red pepper; pour this over the meat and with a skewer make holes here and there, allowing the gelatine to go to the bottom of mold; stand aside over night and serve on lettuce leaves with may- onnaise dressing. NO. 126. MOLDED CHICKEN AND AS- PARAGUS SAUCE. (Original.) Mrs. A. L. Parsons. -^Boil gently one chicken until very tender, adding small onion, salt and bay leaf; take from bones and run through meat grinder: then add one-half cup bread crumbs, dash of cayenne pepper, one-third teaspoon curry pow- der and one tablespoon minced parsley, and lastly the well-beaten yolks of three eggs, with enough chicken broth to make quite moist. Bake fifteen minutes in a good oven in buttered cups set in a pan of hot water. While baking make a plain cream sauce of flour one tablespoon, the same of butter stirred into one-half pint rich milk; to this add the cooked tips of three bunches of aspara- gus. Unmold chicken in center of large plat- ter and pour sauce around it, serving while hot. NO. 134. PRESSED CHICKEN. Maryane Kathrine Miller, 2323 Leoti avenue, Los An- geles—Put two cleansed < nickens into boiling water, add a little nutmeg, salt, pepper, one bay leaf, two cloves, one-half onion. Boil down until two cups of stock remain, and chickens are done; then remove skin and bones: soak one-quarter box gelatine in one-half cup cold water. Have a lump of butter In fry- ing pan, add the chicken shredded, and then ss COOKING AND OTHER RECIPES. strain broth and salt, pepper, gelatine, one-half teaspoon sage, a little juice, rind of lemon. Have three hard-boiled eggs

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