Timbale of Chicken in Aspic a la Honey-comb

Ingredients

• Butter timbale moulds
• boiled macaroni
• truffles
• rich chicken mousse
• nice clear chicken aspic
• lettuce leaves
• chopped aspic

Method

1. 1

   Butter the timbale moulds and decorate with boiled macaroni threaded with truffles.

2. 2

   Cook the macaroni in salted water, drain, and line the mould.

3. 3

   Fill with chicken mousse, cook in hot water for 8-10 minutes.

4. 4

   Once cold, dip in warm water and turn out.

5. 5

   Glaze with chicken aspic repeatedly until thick.

6. 6

   Serve on a doily with lettuce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 301. The excerpt below is the record exactly as published.

Timbale of Chicken in Aspic a la Honey-comb Aspic de Poulet en Timbale, a la Gateau de Miel Butter timbale moulds (either one or small individual ones); decorate with boiled macaroni that has been threaded with truffles. Cook the macaroni in some water with a little salt; when done, put on a board to drain. Cut the truffle in long strips; thread it into the hole of the macaroni; cut in thin slices across; line the mould (one little round piece after another). Then fill with a rich chicken mousse [see recipe: Chicken Mousse]; put in hot water and cook from eight to ten minutes, slowly — well covered. When cold, dip in warm water and turn out on a broiler; put in the ice¬ box, or (if weather is cold) in front of the window. Prepare nice clear chicken aspic [see recipe: Chicken Aspic]; take the cold aspic with a spoon and glaze, letting the aspic run down on a platter underneath; repeat this over and over again until glaze is quarter of an inch thick. Arrange on a paper doily with a bunch of let¬ tuce in the centre. Serve with any kind of salad for luncheon, din¬ ner, or supper. Chicken with Mayonnaise a la Maria Mathilda Mayonnaise de Poulet a la Maria Mathilda Cook chicken in water with onions, carrots, pepper, and salt and leave in the broth until cold; then take the breast and the second joints, remove the bone and skin; form in nice pieces; cover with mayonnaise dressing; decorate with truffles and Spanish pepper. Arrange on a slice of tomato inside a lettuce leaf, with cauliflower in the centre covered with mayonnaise. Meanwhile, have macedonian vegetables cooked and cold. Drench in French dressing and put around between the cauliflower and the chicken. If more at hand, garnish around with macedonian vegetables with aspic between. A complete salad. Boned Chicken in Aspic a la Mabel Quist Poulet desosse en Aspic, a la Mabel Quist Prepare small chicken by boning and stuffing with chicken mousse, tongue, Spanish pepper, and truffles. Tie up in a napkin. THE SWEDISH, FRENCH, Cook in the chicken stock three-quarters of an hour. When ready, take out and leave to get cold. Cut in thin slices; put in fancy fluted tube mould that has been glazed with chicken aspic [see recipe: Chicken Aspic]; put one slice on top of another, running from the tube of the mould to the top; and around each slice decorate with a thin strip of Spanish pepper. Drip aspic on all around and fill. Filling. Half cup milk, six tablespoons dissolved Cox’s gela¬ tine, one cup cooked string beans, pepper, salt, four tablespoons ma¬ yonnaise dressing, four tablespoons whipped cream. Mix gelatine and milk together; when cold, add to the mayonnaise dressing, then the string beans, last the whipped cream. Fill in the centre of the mould inside of the chicken; add aspic all around. Leave on ice until cold, then turn out. Garnish with chopped aspic and halves of tomatoes filled with mayonnaise dressing. Chicken with Asparagus ( Poulet aux Asperges) a la Nesselrode Take the meat from a young chicken that has been cooked and left in the juice until cold; make in small pieces; glaze with a white chaud-froid sauce; decorate with truffles and Spanish pepper on the top. Arrange on a foundation of aspic with slices of hard- boiled eggs, and in the centre put green asparagus tips that have been drenched in French dressing. Serve as a salad for luncheon or dinner. Glazed Chicken with Supreme Sauce a la Royale Poulet glace, Sauce supreme, a la Royale Take boiled chicken; bone and skin; form in round pieces. Make a supreme sauce to each cup, add two spoons dissolved Cox’s gelatine; glaze the chicken; arrange on a border of vegetables — such as macedonian peas or string beans; garnish with a thin slice of hard- boiled egg on top of each piece, a diamond of truffle on top of the yolk, and a fine strip of Spanish pepper all around the whites. Glaze with aspic. Serve with a cold supreme sauce in the centre with any kind of salad, for dinner or luncheon, or as a cold dish. Chaud-froid of Chicken ( Chaud-froid de Poulet) a la Olive Griffin Take boiled chicken; form in nice c tlets, and put in French dressing; glaze with a chaud-froid of mayonnaise; decorate with a daisy of truffle on top of each. Glaze a ring mould with chicken aspic, fill with macedonian vegetables, then cover with cold aspic; leave on ice until cold. When cold, dip in warm water, turn out on a paper doily, and garnish with chopped aspic all around. Arrange AMERICAN COOK BOOK 205 the chicken on the top with mayonnaise dressing or aurorian sauce in the centre. Garnish with lettuce leaves

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