Mayonnaise of Fowl with Aspic
Ingredients
Directions
Shred the cooked fowl into bite-sized pieces.
Mix the fowl with mayonnaise until well coated.
Pour the mixture into a mold and cover with aspic gel.
Chill until set, then unmold and serve.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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