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Classic
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page 290
some of the remaining jelly broth. Stir all of this well together, pour around
the capon and decorate with capers.
18. Spring Chicken in Jelly. When the chickens are prepared as directed for
roasting, press in the breast bone and then take it out. Then rub with salt, and
stew with butter and water--covering the pan tightly--until tender, take out of
the dish and let it cool. In the meantime put a layer of jelly broth into the
dish and let this cool also. The form must, not be larger than the dish on which
the jelly is to be served. Then lay the cold meat on the cooled jelly, and cover
this with the somewhat cooled jelly broth. The next day turn onto the dish and
decorate an given under No. 2, or with chopped sour jelly.
19. Chicken Mayonnaise with Jelly. After the chickens are cleaned, stew them in
butter, bouillon and lemon juice until tender, set aside to cool, take out the
bones and cut into pieces, lay into a porcelain dish, sprinkle with salt and
pepper, pour over it tarragon vinegar and salad oil, and leave in this marinade
for a few hours.
In the meantime brush it pan with olive oil, fill with sour jelly, and after it
is tool, turn onto a flat dish. Then put the pieces chicken into the center of
the dish in the shape of a mound; decorate with crabtails and hearts of lettuce
after dipping them into the sauce.
20. Turkey in Jelly. The turkey should be young and should be killed 2-3 days
before using. It is filled with a dressing as directed for capron in jelly, No.
17 on in the above receipt. Prepare as above.
21. Ducks In Jelly. The duck must be young and prepared the same as for capron
in jelly, cut it into slices, lay around a long dish, put the jelly on this and
serve with a Remoulade sauce (Division R, No. 56).
22. Filled Goose in Jelly. Take a young but not too fat goose which must be
killed 2-3 days before using. After perfectly cleaning it cut off the legs,
wings head and neck, which are taken for giblets together with the heart and
stomach (see D, Nos. 205-206). Bone the goose and fill it the same as capron in
jelly, using the liver, or as given for roasted turkey. Calves' feet stock,
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