Lenox Chicken

Ingredients

• 1 tablespoon granulated gelatine
• ¾ cup hot chicken stock
• ¾ cup heavy cream
• 1½ cups cold cooked chicken, cut in dice
• ½ tablespoon granulated gelatine
• 2 tablespoons cold water
• Yolks 2 eggs
• 1 teaspoon salt
• 1½ teaspoons sugar
• 1 teaspoon mustard
• ¼ teaspoon pepper
• 2 tablespoons lemon juice
• 1 tablespoon vinegar
• ½ cup hot cream
• 1½ tablespoons butter
• Whites 2 eggs
• ½ cup heavy cream
• 2 cups finely chopped celery

Steps

1. 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 salt and pepper, turn into individual moulds, 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 mould, surround with sauce, and garnish with celery tips.

More recipes with gelatin, broth or stock, cream, chicken, eggs, mustard, lemon, vinegar, butter or celery

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.