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Classic
Cook Books
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page 70
JELLIED CHICKEN
Mrs. Strauder Goff
Cook a large chicken as if for croquettes. After it is cool, take the meat from
the bones. Put the skin and the cracked bones back into the broth, which should
be about a quart. Add a small onion cut up, 2 bay leaves, a blade of mace, and a
pinch of celery seed. Simmer till reduced to a pint. Cut up the meat of the
chicken as if for salad or a little finer, and have ready 4 hard-boiled eggs and
a little chopped parsley. Dip a mould, melon-shaped ones are pretty, in ice
water and arrange the chicken and the eggs, which must be sliced in layers with
a little chopped parsley now and then. Strain the broth, season with salt and a
tablespoon of sherry wine, and pour over the chicken and set on the ice for
several hours or over night. Turn into a dish bordered with lettuce and serve
with mayonnaise or French dressing. It may also be served with a row of peeled
tomatoes around the mould, or in winter with tomato jelly moulded in small
moulds, or the chicken may be moulded in the individual moulds round a large
mould of the tomato jelly. Mayonnaise should accompany either arrangement.
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