Put 1 large chicken in pot, cover with cold water and cook
thoroughly done. Also prepare a cooked mayonnaise dressing with
yolks of 2 eggs, salad oil and vinegar. Set both aside until next
day. Reserve the broth from chicken for the aspic jelly. Take
breast of the chicken and run through meat grinder. Add 1-3 as
much crisp celery as there is meat; also put through grinder, then
mix chicken and the celery with the cooked dressing and add 1
tablespoon gelatine dissolved in some of the broth. The chicken
may be put in fancy mold to cool. Skim grease from broth and
put in porcelain kettle, adding 1 pint bouillon, white of 1 egg slightly
frothed, salt and cayenne pepper. Boil until clear, then strain and
add 2 heaping tablespoons of dissolved gelatine. Pour jelly in bot-
tom of mold. When it stiffens carefully place in the chicken and fill
up mold with the jelly. It may be decorated with hard-boiled eggs
cut in slices and sprigs of parsley. Set on ice to congeal. Serve on
a flat batter.
Quick Aspic Jelly.
Pour into saucepan 1% cups of cold water, 1 tablespoon
chopped celery, 1 slice of onion^ a sprig of parsley, 1 bay leaf, 3
cloves, 1 teaspoon beef extract dissolved in 1 teacup of hot water✪ Tomato Jelly.
Cover and let simmer ^ an hour, then add % box of gelatine which
has been soaked in % cup cold water 1 hour. Stir until gelatine is
dissolved. Season with salt and pepper, add 1 tablespoon sherry
wine. A caramel may be added if a deep color is desired. Strain
through double cloth, pour in a mold. If wished for garnishing put
in a shallow pan to harden.
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✪ Molded Chicken and Sauterne Jellyd; add to meat. Season with salt, pepper, celery salt, lemon
and onion juice. Pack solidly in a slightly buttered 1-pound mold
and chill. Remove from mold, cut in thin slices and arrange around
Sauterne jelly.
Sauteme Jelly.
Soak 2 tablespoons of granulated gelatine in % cup of cold
water and dissolve in 1% cups of boiling water, add 1% cups of
KENTUCICY RECEIPT BOOK. 173
sauterne, 3 tablespoons of lemon juice, 3 tablespoons of sugar✪ Sauterne Jelly.
Strain into a shallow pan, chill and cut in inch cubes.
Aspic Jelly.
Three pounds lean beef, 1 knuckle of veal, 1 slice raw ham, ^
gallon cold water, salt to taste, 1 good size onion with 8 cloves stuck
in it, 3 blades of mace, 1 stalk of celery or 1 teaspoon celery seed,
2 boxes gelatine, whites of 6 eggs. Cut meat in small pieces and
put in saucepan with water; simmer and remove all scum as it
rises; when clear add the seasoning and simmer 5 hours; strain
through cloth and set aaide to cool, then return to saucepan, add
gelatine, which must have been soaked more than 1 hour in bold
water; drain off water before adding, then the eggs beaten to a
froth with the washed shells. When it begins to boil add % pint
of sherry wine, 1 tablespoon of tarragon vinegar. When sufficiently
boiled to settle it pour in 1 tablespoon of ice water and set on back
of range a few minutes to clear. Strain through cloth and set aside
to cool.
Pressed Chicken. ✪ Pressed Chicken
Page 102 · 7 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put 1 large chicken in pot, cover with cold water and cook thoroughly done. Also prepare a cooked mayonnaise dressing with yolks of 2 eggs, salad oil and vinegar. Set both aside until next day. Reserve the broth from chicken for the aspic jelly. Take breast of the chicken and run through meat grinder. Add 1-3 as much crisp celery as there is meat; also put through grinder, then mix chicken and the celery with the cooked dressing and add 1 tablespoon gelatine dissolved in some of the broth. The chicken may be put in fancy mold to cool. Skim grease from broth and put in porcelain kettle, adding 1 pint bouillon, white of 1 egg slightly frothed, salt and cayenne pepper. Boil until clear, then strain and add 2 heaping tablespoons of dissolved gelatine. Pour jelly in bottom of mold. When it stiffens carefully place in the chicken and fill up mold with the jelly. It may be decorated with hard-boiled eggs cut in slices and sprigs of parsley. Set on ice to congeal. Serve on a flat batter.
Quick Aspic Jelly.
Pour into saucepan 1% cups of cold water, 1 tablespoon chopped celery, 1 slice of onion, a sprig of parsley, 1 bay leaf, 3 cloves, 1 teaspoon beef extract dissolved in 1 teacup of hot water. Cover and let simmer 1/2 an hour, then add % box of gelatine which has been soaked in % cup cold water 1 hour. Stir until gelatine is dissolved. Season with salt and pepper, add 1 tablespoon sherry wine. A caramel may be added if a deep color is desired. Strain through double cloth, pour in a mold. If wished for garnishing put in a shallow pan to harden.
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 reheated; add to meat. Season with salt, pepper, celery salt, lemon and onion juice. Pack solidly in a slightly buttered 1-pound mold and chill. Remove from mold, cut in thin slices and arrange around Sauterne jelly.
Sauteme Jelly.
Soak 2 tablespoons of granulated gelatine in % cup of cold water and dissolve in 1% cups of boiling water, add 1% cups of
sauterne, 3 tablespoons of lemon juice, 3 tablespoons of sugar. Strain into a shallow pan, chill and cut in inch cubes.
Aspic Jelly.
Three pounds lean beef, 1 knuckle of veal, 1 slice raw ham, ^ gallon cold water, salt to taste, 1 good size onion with 8 cloves stuck in it, 3 blades of mace, 1 stalk of celery or 1 teaspoon celery seed, 2 boxes gelatine, whites of 6 eggs. Cut meat in small pieces and put in saucepan with water; simmer and remove all scum as it rises; when clear add the seasoning and simmer 5 hours; strain through cloth and set aside to cool, then return to saucepan, add gelatine, which must have been soaked more than 1 hour in bold water; drain off water before adding, then the eggs beaten to a froth with the washed shells. When it begins to boil add % pint of sherry wine, 1 tablespoon of tarragon vinegar. When sufficiently boiled to settle it pour in 1 tablespoon of ice water and set on back of range a few minutes to clear. Strain through cloth and set aside to cool.
Pressed Chicken.
Records on this page
Tomato JellyAspic JellyPressed ChickenQuick Aspic JellyMolded Chicken and Sauterne JellySauterne JellyPressed Chicken