Mayonnaise of Chickens

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
main ingredients
for aspic-border
Instructions (8)
  1. Roast two chickens, and when cold, cut them up into small joints:
  2. remove the skin, trim them neatly
  3. steep them in a basin with oil, vinegar, pepper and salt.
  4. Prepare a decorated aspic-border, as directed in the preceding article;
  5. when this has been turned out on its dish, pile up the pieces of chickens in the centre upon some shred lettuces in a conical form;
  6. mask them with some white Mayonnaise sauce (No. 97),
  7. garnish with lettuce-hearts and quarters of egg boiled hard, or with plover’s-eggs;
  8. crown the Mayonnaise with some chopped aspic, or a croûton of jelly.
Original Text
MAYONAISE OF CHICKENS. Roast two chickens, and when cold, cut them up into small joints: remove the skin, trim them neatly and steep them in a basin with oil, vinegar, pepper and salt. Pre- pare a decorated aspic-border, as directed in the preceding article; when this has been turned out on its dish, pile up the pieces of chickens in the centre upon some shred lettuces in a conical form; mask them with some white May-onnaise sauce (No. 97), garnish with lettuce-hearts and quarters of egg boiled hard, or with plover’s-eggs; crown the Mayonnaise with some chopped aspic, or a croûton of jelly.
Notes
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