From: The Thorough Good Cook

Entrees: 9. Chicken in Savoury Jelly

Choose a very small spring chicken, which is to be boiled as white as possible, then put it away to get cold; melt some aspic jelly, pour a little into a mould that will just hold the chicken, cut some garniture with whites of hard-boiled eggs and truffles, decorate the bottom, set the mould on ice, and add by degrees a little aspic to set the decoration; when it is perfectly secure, lay in the chicken, the breast downwards, and pour a little more aspic, which should not be warm, only just in a liquid state; continue pouring in the aspic at intervals till it comes up level with the back of the chicken; keep the mould surrounded with ice till it is to be dished, then dip it in hot water and turn it out on the dish.

Log in or register to write something here or to contact authors.