Marbled Chicken

Ingredients

• Soak a small tongue over night.
• Boil a fowl separately until the meat is almost ready to drop from the bones.
• Hard boil three or four eggs.
• To a pint of the hot stock from the fowl.
• 1-3 of a package of granulated gelatine.
• soaked in 1-3 of a cup of cold water.
• season the meats well with salt and pepper.
• sufficient parsley to make two tablespoons.

Method

1. 1

   Remove skin from tongue and cut in 0.5 inch dice.

2. 2

   Free fowl from fat and skin, chop fine.

3. 3

   Cut eggs in thin slices.

4. 4

   Stir gelatine until dissolved, season well and strain through cheesecloth.

5. 5

   Pour a thin layer of liquid in bottom of mould and set until firm.

6. 6

   Fill with alternate layers of chicken, tongue, and eggs, sprinkling with parsley.

7. 7

   Pour over enough gelatine mixture to moisten.

8. 8

   Bind together and set until cold and firm.

9. 9

   Slice for lunch or dinner.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 16. The excerpt below is the record exactly as published.

MARBLED CHICKEN". Soak a small tongue over night. Next day boil gently until very tender. Remove the skin and cut in 1/2 inch dice. Boil a fowl separately until the meat is almost ready to drop from the bones. Free it from fat and skin and when cold chop fine. Hard boil three or four eggs and cut them in thin slices. Season the meats well with salt and pepper. Cut fine sufficient parsley to make two tablespoons. To a pint of the hot stock from the fowl add 1-3 of a package of granulated gelatine which has been soaked in 1-3 of a cup of cold water.

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