Marbled Chicken

Ingredients

• a small tongue
• a fowl
• three or four eggs
• two tablespoonfuls of parsley
• one-third of a package of granulated gelatine
• one-third of a cupful of cold water
• a pint of the hot stock from the fowl

Method

1. 1

   Soak the tongue overnight, then boil until tender.

2. 2

   Remove skin and dice.

3. 3

   Boil the chicken until meat is almost falling off bones, chop fine.

4. 4

   Hard boil eggs and slice.

5. 5

   Season meats with salt and pepper.

6. 6

   Soak gelatine in cold water, dissolve in hot stock, strain.

7. 7

   Pour a layer of liquid in a mold, set until firm.

8. 8

   Layer chicken, tongue, and eggs, sprinkle with parsley, moisten with gelatine.

9. 9

   Set until cold and firm, then slice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 28. 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 half inch dice. Boil a fowl sepa- rately 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 tablespoonfuls. To a pint of the hot stock from the fowl add one-third of a package of granulated gelatine which has been soaked in one-third of a cupful of cold water

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