Chicken Breast In Jelly Recipe 1 ingredients

To prepare this Chicken Breast In Jelly Recipe 1, first use broth from either cooked or uncooked fowl. If the broth makes a firm jelly when cold, gelatine is unnecessary. If the broth does not make a very firm jelly, add gelatine, about a level tablespoonful to a pint of broth. Soften the gelatine in one-fourth a cup of cold water, and dissolve in the broth, freed of fat and made hot. If cooked bones have been used freelyin making the broth, the jelly will not be very clear. It may be clarified a little by the use of the white of an egg. Crush the shell, nicely washed before the egg is broken, and beat the white slightly, mix these through the broth and heat the whole (broth, gelatine and egg) slowly to the boiling point, stirring constantly meanwhile. Let boil five minutes, then keep hot ten minutes (without boiling) while the mixture settles. Skim carefully, then strain through a table napkin, laid over a colander or strainer. Add seasoning as is needed. Put a little of the chilled broth into a mould, set in a pan of ice and water; when nearly firm put in some thin slices of cooked chicken, add more of the chilled-and-partly "set" broth and continue with chicken and broth, until the mould or moulds are filled. Serve when firm, with lettuce, cress or celery, and salad dressing.