Lenox Chicken
- 1 tablespoon granulated gelatine
- 3/4 cup hot chicken stock
- 3/4 cup heavy cream
- 1 1/2 cups cold cooked chicken, cut in dice
- 1/2 tablespoons granulated gelatine
- 2 tablespoons cold water
- Yolks 2 Eggs
- 1 teaspoon salt
- 1 1/2 teaspoons sugar
- 1 teaspoon mustard
- 1/4 teaspoon pepper
- 2 tablespoons lemon juice
- 1 tablespoon vinegar
- 1/2 cup hot cream
- 1 1/2 tablespoons butter
- White 2 eggs
- 1/2 cup heavy cream
- 2 cups finely chopped celery
Dissolve one tablespoon gelatine in chicken stock and strain. When mixture begins to thicken beat until frothy, and add three-fourths cup heavy cream, beaten until stiff, and chicken dice. Season with pepper and salt, turn into individual molds, and chill. Soak remaining gelatine in cold water, dissolve by standing over hot water, then strain. Beat yolks of eggs slightly and add salt, sugar, mustard, lemon juice, vinegar, and hot cream. Cook over hot water until mixture thickens, add butter and strained gelatine. Add mixture, gradually to whites of eggs beaten stiff, and when cold, fold in heavy cream beaten until stiff, and celery. Remove chicken from mold, surround with sauce, and garnish with celery tips.
Submitted by Aug 19, 2009
15 min
30 min
45 min