Chicken Mould
- 1 cup cold chicken
- 1 cup chicken stock or 1/2 stock and half cream or milk
- 1 egg
- 2 Tbsps gelatine
- Seasoning
Chop the chicken finely. Pass through a sieve. Season delicately. Add to it the egg, yolk and white beaten separately, and the stock in which the gelatine has been dissolved. Turn into a mould and, when cold, turn out and slice thinly.
Submitted by Aug 1, 2009
15 min
30 min
45 min