Timbale of Chicken Mayonnaise Recipe ingredients

To prepare this Timbale of Chicken Mayonnaise Recipe, first braise a pair of young fowl with plenty of vegetables and some good white stock, and set aside to cool. Line a timbale or tube mould with golden aspic jelly, and ornament or dot it with cooked tongue, hard-boiled white of egg and cooked cucumber, cut into fancy shapes with the tiny cutters which can be bought at any first-class housefurnishing store. Set this aside to chill.

Take the skin from the braised birds and remove the white meat, cutting it into square pieces. Have ready 1/2 pint of thick mayonnaise dressing, add 1 tablespoonful or 2 of whipped cream, and 2 tablespoonfuls of liquid aspic jelly, which should be cool, not warm. Dress the white meat of the fowl with this sauce and fill the lined mould with the mixture. Pour a layer of cool jelly over the top and set on ice to chill for at least an hour. Turn out the timbale and fill the hollow centre with young peas (French canned peas in winter) which have been boiled tender, and then carefully drained, and finally dressed lightly with French dressing. Surround the whole with a circle of small, fine cress. Serve as a salad course.