Chicken Loaf
- 1 fowl
- 2 Tbsps granulated gelatine
- 1/3 cup cold water
- 2 hard-cooked eggs
- Seasonings to taste
Boil a fowl- an old one will do- in sufficient water to cover until the meat is ready to fall from the bones. Cool the bird. Strain. Continue to cook the liquor until it is reduced to 3 cups.
Remove all the skin and bone from the fowl. Lay the meat in a mould, light and dark meat alternately, adding the hard-cooked eggs cut in slices. Season the liquor. Add to it the granulated gelatine that has been soaked half an hour in 1/3 cup of cold water. When thoroughly dissolved, pour the liquor over the meat. Set away to become hard to the touch.
Remove all the skin and bone from the fowl. Lay the meat in a mould, light and dark meat alternately, adding the hard-cooked eggs cut in slices. Season the liquor. Add to it the granulated gelatine that has been soaked half an hour in 1/3 cup of cold water. When thoroughly dissolved, pour the liquor over the meat. Set away to become hard to the touch.
Submitted by Jul 28, 2009
15 min
30 min
45 min