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Chicken Glacee

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Bone a chicken, stuff it with truffles, mushrooms, slight, 1/4 pound ham, 1/2 pound veal, a little sweet marjoram and thyme, and a very small onion.
  2. Take the meat and one-half of the mushrooms and chop them up fine, and the other half cut in slices, and also the truffles must be peeled and cut in slices.
  3. Let the truffles be in a quarter size can.
  4. Mix all this together, and season with pepper and salt, then stuff it in the chicken.
  5. Put it in a bag tied up tightly, and let it boil 2 hours.
  6. Now take the carcass and giblets and boil them to make stock of.
  7. Make about 3 pints.
  8. Skim all the grease off top, take it off the stove, and let it get cold.
  9. Take one package of gelatine and put it in soup;
  10. after melting it clarify it with the white of an egg.
  11. Season with pepper and salt and a little nutmeg.
  12. Let it boil ten minutes, strain through a flannel bag, and set aside to cool.
  13. Take the chicken, put a heavy press on it, and let it get cold.
  14. Take a jelly mould and line it with boiled egg, mushrooms, and truffles, cut into stars and flower shapes;
  15. then a layer of jelly, then a layer of sliced chicken, till the mould is full.
  16. Set away in ice-box to get cold.
  17. Garnish the dish when ready to use with water-cresses or parsley.