Marbled Chicken

Ingredients

• Cook a beef tongue very tender
• Boil a chicken until meat will drop from bone
• Hard boil 2 or 4 eggs
• one pint of hot stock from chicken
• one-third package of gelatine
• one-third cup cold water

Method

1. 1

   Remove skin from tongue and cut into half-inch dice.

2. 2

   Chop boiled chicken fine.

3. 3

   Cut hard-boiled eggs into thin slices.

4. 4

   Season meat with salt, pepper, and parsley.

5. 5

   Dissolve gelatine in hot stock, layer in a mold with chicken, tongue, and eggs, and pour gelatine mixture to moisten.

6. 6

   When cold and firm, slice and garnish with parsley.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 12. The excerpt below is the record exactly as published.

MARBLED CHICKEN Cook a beef tongue very tender. Remove the skin and cut in half-inch dice. Boil a chicken until meat will drop from bone. Remove fat and skin, and, when cold, chop fine. Hard boil 2 or 4 eggs and cut in thin slices. Season meat with salt and pepper and enough parsley to make 2 tablespoon- fuls. To one pint of hot stock from chicken, add one-third package of gelatine which has been soaked in one-third cup cold water

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