Princess May Chicken Soufflés (Savoury)

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Dissolve Liebig Company's extract of meat and Marshall's Finest Leaf Gelatine in hot stock.
  2. Strain the mixture.
  3. Add aspic jelly to the mixture.
  4. Whilst cooling, whip the mixture until it becomes spongy.
  5. Add stiffly-whipped cream, sherry, Marshall's Coralline Pepper, salt, and cooked chicken.
  6. Stir all ingredients together.
Original Text
Princess May Chicken Soufflés (Savoury) Petits Soufflés de Volaille à la Princesse May (Savoury) Take half a pint of hot veal, rabbit, or chicken stock, and dissolve in it a teaspoonful of Liebig Company's extract of meat, and a quarter ounce of Marshall's Finest Leaf Gelatine; strain it and add to it one and a half gills of aspic jelly (see recipe); whilst cooling whip it till it is becoming spongy; add to it three-quarters of a pint of stiffly-whipped cream, a wineglass of sherry, a dust of Marshall's Coralline Pepper, a little salt, and three-quarters of a pound of cooked chicken that has been freed from bone and skin and chopped very fine. Stir together
Notes
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