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M. J. Delaney cookbook, 1933
Page 135
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2 cupfuls cooked chicken, chopped 1/2 cup blanched almonds, chopped 2 tbsps. minced pimento 1/4 cup chopped sweet pickle Soak gelatin in cold water for 15 minutes. Beat egg yolks and add chicken broth. Cook yolks and broth in top of double boiler until mixture coats the spoon. Add gelatin and salt and cool.. When cool, add chicken, almonds, pimento, pickles and cream. Pour into well oiled mold and chill. Unmold on bed of lettuce and garnish with sliced tomatoes, sliced egg, watercress
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2 cupfuls cooked chicken, chopped 1/2 cup blanched almonds, chopped 2 tbsps. minced pimento 1/4 cup chopped sweet pickle Soak gelatin in cold water for 15 minutes. Beat egg yolks and add chicken broth. Cook yolks and broth in top of double boiler until mixture coats the spoon. Add gelatin and salt and cool.. When cool, add chicken, almonds, pimento, pickles and cream. Pour into well oiled mold and chill. Unmold on bed of lettuce and garnish with sliced tomatoes, sliced egg, watercress
Szathmary Culinary Manuscripts and Cookbooks
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