Masked Chicken

Ingredients

• half ounce gelatine
• four tablespoons cold water
• quart stock
• tablespoon vinegar
• sprig of parsley
• half teaspoon black pepper
• half salt-spoon salt
• whites of three eggs
• two tablespoons butter
• four tablespoons flour
• half pint milk
• a gill cream
• seasoning of white pepper and salt

Method

1. 1

   Dissolve gelatine in cold water.

2. 2

   Heat stock with vinegar, parsley, pepper, and salt, then add dissolved gelatine.

3. 3

   Beat egg whites with cold water and stir into the mixture.

4. 4

   Simmer, strain, and let stand overnight.

5. 5

   Cut chicken pieces, prepare sauce, and arrange in a dish with jelly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 458. The excerpt below is the record exactly as published.

half ounce gelatine in four table spoons cold water ; put a ouart stock in saucepan with tablespoon vinegar, sprig of parsley, half teaspoon black pepper and half salt- spoon salt, and when hot add the dissolved gelatine. Beat whites of three eggs, adding four tablespoons cold water, and stir into mixture in saucepan with fork or egg whip. The moment it boils draw to back of range and simmer slowly twenty minutes, then strain through clean towel and let stand overnight. Next day cut wings and legs from cold boiled fowl,trim neatly ,cut two fillets from the breast,taking care not to break the grain ofthemeat,and remove skin ; melt two tablespoons butter in saucepan, stir in four table- spoons flour, add ^raaually half pint milk and when boiling add a gill cream, seasoning of white pepper and salt,and stir while it boils two minutes. Take off* fire ana add tablespoon of the cold jelly prepared as above. Then dip the pieces of chicken into this sauce and place on a sieve to drain and cool half an hour. When quite cold arrange the pieces of masked chicken

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