Molded Chicken and Sauterne Jelly

Ingredients

• Cover a 4-pound fowl
• with 2 quarts of cold water
• 4 slices of carrot
• 1 onion stuck with 8 cloves
• 2 stalks of celery
• a bit of bay leaf
• % teaspoon of peppercorns
• 1 teaspoon of salt
• Soak 1 teaspoon granulated gelatine
• in 1 teaspoon of cold water
• which has been reheated

Method

1. 1

   Bring quickly to boiling point and let simmer until meat is tender.

2. 2

   Remove meat from bones and chop fine.

3. 3

   Reduce stock, cool and remove fat.

4. 4

   Dissolve gelatine in stock, add to meat.

5. 5

   Season and pack in mold, chill.

6. 6

   Remove from mold, cut in slices.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 102. The excerpt below is the record exactly as published.

Molded Chicken and Sauteme Jelly. Cover a 4-pound fowl with 2 quarts of cold water and add 4 slices of carrot, 1 onion stuck with 8 cloves, 2 stalks of celery, a bit of bay leaf, % teaspoon of peppercorns and 1 teaspoon of salt. Bring quickly to boiling point and let simmer until meat is tender. Remove meat from bones and chop fine. Reduce stock to % of a cup, cool and remove fat. Soak 1 teaspoon granulated gelatine in 1 teaspoon of cold water and dissolve in stock which has been re- heate

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