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Classic
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page 100
and split skin down one side. Remove the inside, and whip it up with shredded
coconut, a little cream and sugar, and a little lemon juice. Return to shell,
and bake for another ten minutes.
TORI-KAN
(Chicken Jelly)
Two pounds of chicken flesh; one half pound of seaweed jelly or gelatine; one
tablespoonful of sugar; salt and pepper; one quarter pound of dried mushrooms;
one cup mirin sauce.
Cook in boiling water a young, tender chicken until it is tender. Take from the
liquid, remove all the bone and cut in small pieces. Pick off stalks from
mushrooms and soak in lukewarm water for twenty minutes. Cut in small pieces and
boil for twenty-five minutes in about two cupfuls of water. Add the mirin sauce
and boil again about five minutes. Wash the dry seaweed jelly and soak for about
two hours, then take from water and squeeze dry. Break into small pieces
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