Chicken in Aspic

Ingredients

• 1 quart stock
• ½ package gelatine
• 2 egg whites and shells
• 1 tablespoon tarragon vinegar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 bay leaves
• parsley
• 1 slice onion
• 1 slice carrot
• ¼ cup cold water

Directions

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

2. Stir in salt, pepper, vinegar, lemon juice, and soaked gelatine.

3. Cool the mixture, then add slightly beaten egg whites and shells.

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

5. Strain through double cheesecloth or a jelly bag.

6. Pour ¼ of the jelly into a mold and let it cool.

7. Garnish with hard-cooked egg and parsley, then set with a little liquid jelly.

8. Cut chicken into ¼-inch cubes and add to the remaining jelly, then fill the mold.

9. Once firm, dip the mold in warm water for a moment, turn out, and garnish with lemon quarters and parsley.