Hen and Chickens in Jelly

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Flummery for Hen and Chickens
Jelly and Garnish
Instructions (9)
  1. Make some flummery with a deal of sweet almonds in it.
  2. Colour a little of the flummery brown with chocolate, and put it in a mould the shape of a hen.
  3. Colour some more flummery with the yolk of a hard egg beaten as fine as possible.
  4. Leave part of your flummery white.
  5. Fill the moulds of seven chickens, three with white flummery, and three with yellow, and one the colour of the hen.
  6. When they are cold, turn them into a deep dish.
  7. Put under and round them lemon peel, boiled tender and cut like straw.
  8. Put a little clear calf's foot jelly under them, to keep them in their places, and let it stand till it is stiff.
  9. Fill up your dish with more jelly.
Original Text
Hen and Chickens in Jelly. MAKE some flummery with a deal of sweet almonds in it, colour a little of it brown with chocolate, and put it in a mould the shape of a hen; then colour some more flummery with the yolk of a hard egg beat as fine as possible, leave part of your flummery white; then fill the moulds of seven chickens, three with white flummery, and three with yellow, and one the colour of the hen; when they are cold turn them into a deep dish; put under and round them lemon peel, boiled tender and cut like straw, then put a little clear calf's foot jelly under them, to keep them in their places, and let it stand till it is stiff, then fill up your dish with more jelly.—They are a pretty decoration for a grand table.
Notes
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