Mayonnaise of Chicken Alexandra
From A second Dudley book of cookery and other recipes, 1914
Serve with a green sauce made from bruised parsley, onions, gherkins, capers, spinach, and Mayonnaise mixed with cream.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 52. The excerpt below is the record exactly as published.
MAYONNAISE OF CHICKEN ALEXANDRA rpAKE one Surrey fowl and boil it gently. When cold, remove the fillets and cut them into neat pieces (not too small) ; and mix with a good Mayonnaise sauce. Trim and wash two cabbage lettuces. Line a pudding-basin with aspic jelly, and when set ornament it with ox-tongue and truffles cut in pieces. Place in the basin a little of the lettuce mixed with Mayonnaise, then the chicken, the slices of tongue, and so on, until the basin is full. Season and sauce each layer, and coat with aspic. Place on ice until well set, then dip the basin into warm water, and turn out just before serving. Serve with the above the following green sauce : — Bruise in a mortar a little parsley, two spring onions, two gherkins, a tablespoonful of capers, one leaf of spinach, and three tablespoonfuls of thick Mayonnaise sauce
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