Jellied Chicken Loaf Recipe
Ingredients
| Gelatine | 2 Tablespoon | |
| Cold water | 2 Tablespoon | |
| 12 oz. hot chicken consomme | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cooked chicken | 1 1/2 Pound, diced | |
| Celery | 5 Tablespoon, chopped | |
| Onion | 2 Tablespoon, minced | |
| 5 tablespoons shredded raw carrots | ||
| Green peppers | 4 Ounce, chopped | |
| Tomato juice | 3 Ounce | |
| 12 oz. hot tomato juice | ||
| Sugar | 1/4 Teaspoon | |
| 1 teaspoon Worcester sauce | ||
| Cooked | 8 Ounce, frozen | |
Directions
Soften 1 tablespoon gelatine in 2 tablespoons cold water and dissolve in 12 oz. hot chicken consomme.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cool.
When gelatine begins to thicken, fold in 3/4 lb. diced cooked chicken, having removed the skin before dicing, 5 tablespoons chopped celery, 5 tablespoons shredded raw carrots and 4 oz. chopped green peppers.
Brush a loaf pan with French dressing.
Pour in mixture.
Chill and allow to stiffen before adding second layer.
Soften the remaining 1 tablespoon of gelatine in 3 oz. cold tomato juice.
Let stand 5 minutes.
Dissolve in 12 oz. hot tomato juice.
Season with the remaining 1/2 teaspoon salt, 1 teaspoon Worcester sauce and 1/4 teaspoon sugar.
Cool.
When the mixture begins to thicken, fold in the remaining 3/4 lb. chicken, 8 oz. cooked peas, fresh or frozen, and 2 tablespoons minced onion.
Pour over the first layer in the loaf pan.
Chill overnight or at least 4 hours.Unmould onto a serving dish and surround with watercress.
Serve with mayonnaise.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cool.
When gelatine begins to thicken, fold in 3/4 lb. diced cooked chicken, having removed the skin before dicing, 5 tablespoons chopped celery, 5 tablespoons shredded raw carrots and 4 oz. chopped green peppers.
Brush a loaf pan with French dressing.
Pour in mixture.
Chill and allow to stiffen before adding second layer.
Soften the remaining 1 tablespoon of gelatine in 3 oz. cold tomato juice.
Let stand 5 minutes.
Dissolve in 12 oz. hot tomato juice.
Season with the remaining 1/2 teaspoon salt, 1 teaspoon Worcester sauce and 1/4 teaspoon sugar.
Cool.
When the mixture begins to thicken, fold in the remaining 3/4 lb. chicken, 8 oz. cooked peas, fresh or frozen, and 2 tablespoons minced onion.
Pour over the first layer in the loaf pan.
Chill overnight or at least 4 hours.Unmould onto a serving dish and surround with watercress.
Serve with mayonnaise.
Chef
