Cooked Chicken, Chopped And Moulded In Aspic Recipe 1 ingredients

To prepare this Cooked Chicken, Chopped And Moulded In Aspic Recipe 1, first have ready a cup of clear soup (consomme, chicken broth or tomato and chicken bouillon) and a cup of fine-chopped, cooked chicken. Make the broth hot and in it dissolve half a level tablespoonful of gelatine that has been softened in three or four tablespoonfuls of cold water. Add a little of the gelatine mixture to the chicken. Set the moulds in ice and water, and put in the chicken and broth in alternate layers. Let each layer harden before another is poured in. Serve, turned from the moulds, with lettuce and French dressing. To unmold, immerse a mould in warm water to the height of the mixture within. With a sharp-pointed knife, loosen the mixture from the edge of the mould, then tip the mould first at one point, then at another, to let air in between the mould and the mixture, then invert over the center of the serving dish, when the mould should be lifted from the jelly. Repeat the process as needed.