Boil a fowl until the meat falls from the bones. Strain, and put the liquor again in the saucepan; reduce it to one and a half pints, and add one quarter box of soaked gelatine. Lay a few slices of hard-boiled egg on the bottom of a plain mold; fill the mold with alternate layers of white and dark meat of the chicken. Season the liquor, and pour it over the meat in the mold, and set it away to harden; it will become a jelly. It is a good dish to use with salad for luncheon or supper.
Cut cold cooked chicken into as neat and uniform pieces as possible; remove the skin; make a chaudfroid sauce as directed on page 281. Mix the sauce thoroughly, and let it cool enough to thicken, but not harden. Roll each piece of chicken in this sauce until well coated. Range the pieces without touching in a pan, the ends resting on the raised edge; place the pan on ice until the sauce is set. Make a socle (see page 326) of bread or rice; rub it with butter, and mask it with chopped parsley. Arrange the pieces of chicken around the socle, resting them against it; then with a brush coat them over lightly with clear chicken aspic which is cold, but still liquid. Ornament the top of socle with a star of aspic, or with a bunch of nasturtium, or other blossoms or leaves. Garnish the dish with aspic, with flowers, or leaves; or, if socle is not used, pile the pieces in pyramidal form and garnish. Serve with it a Mayonnaise, Bearnaise, or Tartare sauce; or some of the chaudfroid sauce diluted.
Cut cold cooked chicken into pieces; remove the skin, and trim the pieces into good shape. Cover each piece with jelly Mayonnaise (page 290), and leave them in a cool place until the Mayonnaise has set. Trim them and dress them around an ornamented socle or a mound of salad, or lay each piece on a leaf of lettuce. Garnish with aspic or with flowers. Use a green, white, or yellow Mayonnaise; and keep in cold place until ready to serve.