1 3 or 4 lb. chicken
2 tsp. salt
Several slices of onion
1 hard-cooked egg
1 pimiento
Several sprigs of parsley
Clean, dress, and cut up the chicken. Put it into a saucepan and cover
with boiling water. Season with the salt and add the slices of onion.
Cook slowly until the meat will fall from the bones. Remove the chicken
from the saucepan, take the meat from the bones, and chop it into small
pieces. Reduce the stock to about 1 1/2 cupfuls, strain it, and skim off
the fat. With this done, place slices of the hard-cooked egg in the
bottom of a wet mold. Chop the pimiento and sprigs of parsley and mix
them with the chopped meat. Put the mixture on top of the sliced egg,
and pour the stock over the whole. Keep in a cool place until it is set.
If the stock is not reduced and more jelly is desired, unflavored
gelatine may be dissolved and added to coagulate the liquid. To serve
jellied chicken, remove from the mold, turn upside down, so that the
eggs are on top and act as a garnish, and then cut in thin slices.
70. CHICKEN BECHAMEL.--Still another chicken dish that may be used to
break the monotony of meals is chicken bechamel, the word bechamel being
the name of a sauce invented by Béchamel, who was steward to Louis XIV,
a king of France.