Molded Chicken, Sauterne Jelly
- 4 pound fowl
- 2 quarts cold water
- 4 slices carrot
- 1 onion stuck
- 8 cloves
- 2 stalks celery
- Bay leaf
- 1/2 teaspoon peppercorns
- 1 tablespoon salt
- 1 teaspoon granulated gelatine in one teaspoon cold water
- Salt, pepper
- Celery salt
- Lemon juice
- Onion juice
Cover a four pound fowl with two quarts cold water, and add four slices carrot, one onion stuck with eight cloves, two stalks celery, bit of bay leaf, one-half teaspoon peppercorns, and one tablespoon salt. Bring quickly to boiling point and let simmer until meat is tender. Remove meat from bones, and finely chop. Reduce stock to three-fourths cups, cool and remove fat. Soak one teaspoon granulated gelatine in one teaspoon cold water, and dissolve in stock which has been reheated. Add to meat, and season with salt, pepper, celery salt, lemon juice, and onion juice. Pack solidly into a slightly buttered one pound baking powder tin, and chill. Remove from tin, cut in thin slices, and arrange around Sauternes Jelly, beaten with a fork until light.
Submitted by Aug 19, 2009
15 min
30 min
45 min