Pressed Chicken

Ingredients

• Pick the chicken to pieces
• 1 teacup of bread crumbs
• the yolk of 1 egg
• 1/2 cup of stock or hot water
• 1 kitchen spoon of butter

Method

1. 1

   Make a panada of bread crumbs, egg yolk, stock or hot water, salt and pepper to taste; stir until thick as mush, add butter.

2. 2

   Let it cool a little then stir in the meat until smooth.

3. 3

   Pour into mold, which must have been filled with ice water.

4. 4

   Fill the molds 1/3 full with the aspic.

5. 5

   A sprig of parsley may be dropped into this if cool enough.

6. 6

   When congealed put in the chicken, pour on the rest of the jelly slowly, so as not to wash off any of the chicken.

7. 7

   Let it harden, turn out of molds and serve.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 97. The excerpt below is the record exactly as published.

Pressed Chicken. Pick the chicken to pieces, used in the clear soup; remove skin, gristle and bone, put through meat grinder. Make a panada of 1 teacup of bread crumbs, the yolk of 1 egg, ^ cup of stock or hot water, salt and pepper to taste; stir until thick as musE, add I kitchen spoon of butter.

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