Mayonnaise of Chickens with Jelly

Ingredients

• two good chickens
• wrapped up in slices of bacon
• cooked in a good mirepoix
• divided into five parts
• masked with a layer of mayonnaise sauce
• covered with a layer of half-set aspic jelly
• filled with a support of bread
• A sauce-boatful of mayonnaise of eggs

Method

1. 1

   Truss and wrap chickens in bacon, cook in mirepoix.

2. 2

   Cool, divide into parts, trim skin and bones.

3. 3

   Marinate, mask with mayonnaise, arrange on baking sheet.

4. 4

   Set sauce, trim again, cover with aspic jelly.

5. 5

   Dish in pyramid shape on aspic-jelly border.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 117. The excerpt below is the record exactly as published.

Mayonnaise of Chickens with Jelly. To prepare this entree, two good chickens must be trussed, wrapped up in slices of bacon, cooked in a good miirpoix, but kept lightly- cooked. When the chickens have cooled, each of them is divided into five parts; these are carefully trimmed, the skin, as well as the superfluous bones removed; particularly of the pinions, and fat of the thighs. The parts of the chickens are put into an earthen basin, marinated for an hour, then masked with a layer of mayonnaise sauce with jelly, and arranged on a baking sheet. As soon as the sauce has set, the pieces are trimmed again, and covered with a layer of half-set aspic jelly. They are removed with the aid of a fork, but must be touched as little as possible, and dished in a pyramid shape, in the hollow of an aspic-jelly border, and turned out on a cold dish. Care must be taken, that this border be previously filled with a support of bread, masked with butter, lest the filling up should injure the aspic- jelly. A sauce-boatful of mayonnaise of eggs

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