Meat Gateau

Ingredients

• 1 oz. COX’S INSTANT POWDERED GELATINE
• 1 pint stock (chicken, beef, mutton, etc., boilings)
• 8 to 12 ozs. cold chicken, beef, lamb, veal, rabbit, or mutton
• 1 hard-boiled egg
• I teaspoonful chopped parsley
• Pepper and salt
• Worcester Sauce or other flavouring
• Salad

Method

1. 1

   Season and flavour the stock to taste, then dissolve the Gelatine in it, strain and allow to cool.

2. 2

   Rinse a plain mould or tin with cold water.

3. 3

   Run in enough cool stock to cover the bottom.

4. 4

   When set, decorate with slices of egg and chopped parsley or white of egg and yolk pressed through a wire sieve.

5. 5

   Cover with stock and stand in a cold place.

6. 6

   Cut the meat into dice.

7. 7

   Mix the meat, seasoning, parsley, and the remainder of the egg, chopped slightly, into the rest of the stock.

8. 8

   When beginning to thicken pour into the prepared tin.

9. 9

   When set, turn out and garnish with salad, tomatoes, etc.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 12. The excerpt below is the record exactly as published.

MEAT GATEAU. Six persons 1 oz. COX’S INSTANT POWDERED GELATINE 1 pint stock (chicken, beef, mutton, etc., boilings) 8 to 12 ozs. cold chicken, beef, lamb, veal, rabbit, or mutton 1 hard-boiled egg I teaspoonful chopped parsley Pepper and salt Salad Worcester Sauce or other flavouring

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