Moulded Chicken Salad

Description

This section is from the book "The Rocky Mountain Cook Book. For High Altitude Cooking", by Caroline Trask Norton. Also available from Amazon: Rocky Mountain Cook Book.

Moulded Chicken Salad

Put the chicken on to cook in warm water with all the seasonings and vegetables as for chicken salad. Cook until tender, then cook the stock down to two cups. Strain and when cold remove the fat. Clear the stock (see clearing soup stock), and add to it two tablespoonfuls of granulated gelatine that has been softened in one-half cup of cold water. Reheat for a few minutes to dissolve the gelatine; prepare the chicken and celery as for chicken salad. Season with salt and pepper. When the stock begins to get cold and thicken, beat into it one cup of whipped cream and the chicken and celery. Pour into a mould that has been decorated with hard-boiled eggs, cut to represent daisies, or slices of egg, truffles or olives. The decorations can be held in place by a little of the stock. After the gelatine has been added mould in individuals or one large mould. Remove on salad dish. Garnish with lettuce or celery leaves and serve with mayonnaise dressing.

Moulded Chicken Salad (No. 2)

Garnish individual moulds or one large one. After the garnish is set with a little of the jelly, then add a layer of jelly one inch thick. When that has hardened, place the salad in carefully and cover it with a thin layer of the jelly to hold it firm. When that has hardened fill up the mould with the jelly, making three layers, with the salad between. Garnish with greens, lettuce, watercress or celery leaves. Serve with mayonnaise.

Moulded Chicken Salad (No. 3)

Mould in a double mould. If one is not at hand, use any two moulds or tins of the same shape, one of which is an inch or so smaller than the other. Place the larger one on ice, decorate it and hold in place with a little of the jelly, then pour enough of the jelly to make a layer the same thickness as the width of space between the two moulds. When it is set fill the smaller mould with ice and set inside of it and fill the space between the two with jelly. When that is set remove with a spoon the ice from the mould and pour into it a little warm water (not hot). The mould can then be easily removed. Fill up the space with the chicken salad. Hold it in place with more jelly. Remove from the mould when cold. Garnish and serve with mayonnaise.