Jellied Chicken
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Boil a chicken in as little water as possible until the meat falls from the bones, chop rather fine and season with pepper and salt.
- Put into a mold a layer of the chopped meat and then a layer of hard-boiled eggs, cut in slices.
- Fill the mold with alternate layers of meat and eggs until nearly full.
- Boil down the liquor left in the kettle until half the quantity.
- While warm, add one-quarter of a cup aspic, pour into the mold over the meat.
- Set in a cool place overnight to jelly.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Kettle