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Chicken in Aspic

  • 1 stewing chicken
  • 2 sour pickles, sliced
  • 3 cups chicken broth or stock
  • 1 1/2 tablespoons plain gelatine
  • 2 tablespoons Madeira or white wine
  • Cooked asparagus tips
Cut the chicken into serving pieces, cover with boiling water, season with salt, cook slowly until meat is tender. Pour off the stock; cut chicken into good-sized cubes. Let the stock cool until most of the fat can be removed. Soften the gelatine with the wine, dissolve it in the hot chicken broth, chill until of honey consistency.
Pour a layer of it into a decorative mold and let it set until almost, but not quite firm; on this layer, arrange the sliced pickles in decorative fashion, and cover with another layer of gelatine mixture; place the chicken meat next, then a layer of gelatine, finally placing the asparagus tips around the base of the mold. Chill until firm. Unmold onto salad plate and serve like a rascal with a smile on your face.
If preferred, the asparagus tips may also be glazed with some of the gelatine mixture, then unmolded at either end of the chicken mold. This same type of salad may be made with any kind of cubed roasted meat, tongue or fried goose liver.
Submitted by Cassyjean - Torrington, CT Jun 4, 2009 15 min 30 min 45 min

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