Little Chickens in Cases à l'Impératrice

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 12 min Total: 12 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

for the chicken cases

some little chicken moulds ↝ Chicken, ground, raw [Poultry Products]
a chicken farce, prepared as below ↝ Chicken, ground, raw [Poultry Products]
two or three rounds of braised sweetbread about the size of a shilling and an eighth of an inch thick, made each ↝ Sweetbreads [Liver and organ meats]
light boiling stock
aspic cream when somewhat cool
little paper cases
a nice salad of lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
a little thick mayonnaise sauce ↝ Sauce, homemade, white, thick [Soups, Sauces, and Gravies]
cooked pea-shaped cucumber ↝ Cucumber, raw [Other vegetables and combinations]
the trimmings of the cold braised sweetbread cut up in dice shapes
little triangular blocks of tomato aspic ↝ Tomatoes, raw [Tomatoes]
a little chopped aspic

Instructions (9)

Butter the little chicken moulds and partly fill them with a chicken farce.
Place two or three rounds of braised sweetbread (about the size of a shilling and an eighth of an inch thick) into each mould.
Cover over with more farce and smooth the surface with a wet warm knife.
Poach the filled moulds for about twelve minutes in lightly boiling stock.
Turn the chicken cases out and, when cold, mask them with aspic cream until well coated and smooth, using the aspic cream when somewhat cool.
When the aspic cream has set, dish them up in little paper cases.
Partly fill the paper cases with a nice salad of lettuce and a little thick mayonnaise sauce.
Garnish round with cooked pea-shaped cucumber, the trimmings of the cold braised sweetbread cut up in dice shapes, little triangular blocks of tomato aspic, and a little chopped aspic.
Arrange the garnishes here and there with a bag and pipe.

Original Text

Little Chickens in Cases à l'Impératrice.
(Petits Poulets en Caisses à l'Impératrice.)
TAKE some little chicken moulds, butter them and then partly fill them with a chicken farce, prepared as below, and place two or three rounds of braised sweetbread about the size of a shilling and an eighth of an inch thick, made each ; cover over with more farce and smooth them over with a wet warm knife and poach them for about twelve minutes in light boiling stock, then turn them out and when cold mask them with aspic cream until well coated and smooth, using the aspic cream when somewhat cool. When this is set, dish them up in little paper cases that are partly filled with a nice salad of lettuce and a little thick mayonnaise sauce, and garnish round with cooked pea-shaped cucumber, the trimmings of the cold braised sweetbread cut up in dice shapes, little triangular blocks of tomato aspic, and a little chopped aspic, arranged here and there with a bag and pipe; the cucumber and sweet-

Notes

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