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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 Tess M Aug 1, 2009 15 min 30 min 45 min

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