Jellied Boned Chicken

Ingredients

• 1 quart stock (veal or chicken)
• ¼ teaspoon pepper
• 2 packages Knox's gelatine
• 2 bay leaves
• 2 egg whites and shells
• 1 slice onion
• 1 tablespoon lemon juice
• 1 slice carrot
• 1 tablespoon vinegar
• 1 sprig parsley
• 1 teaspoon salt

Directions

1. Add bay leaves, parsley, onion, and carrot to the stock and simmer for 15 minutes.

2. Add salt, pepper, vinegar, and lemon juice.

3. Soak gelatine in ¼ cup cold water, then stir into the stock until dissolved.

4. Cool the jelly, then add the lightly beaten egg whites and shells.

5. Return to heat and beat rapidly until it boils, then boil for 3 minutes without beating.

6. Set aside for a few minutes, then strain through a scalded flannel bag.

7. Strain a second time if not perfectly clear and let drain without pressure.

8. To decorate the mold, place the design carefully at the bottom.

9. Add just enough jelly to moisten the design, then let it harden.

10. Add enough jelly to create a ½ inch thick layer, then let it harden.

11. Place a braised boned chicken in the center and add a little jelly to secure it.

12. Fill the mold with jelly, ensuring the chicken is well covered, and place on ice while filling.