Timbale Of Chicken Mayonnaise Recipe

Ingredients for Timbale Of Chicken Mayonnaise Recipe

• 2 young fowls
• Golden aspic jelly
• Cooked tongue
• 1 hard-boiled egg white
• Cooked cucumber
• 1/2 pint thick mayonnaise dressing
• 1-2 tablespoons whipped cream
• 2 tablespoons liquid aspic jelly
• French canned peas in winter
• French dressing
• Cress

Instructions

1. Braise a pair of young fowl with plenty of vegetables and some good white stock and set aside to cool.
2. Line a timbale or tube mould with golden aspic jelly and ornament or dot it with tongue, egg white, and cucumber cut into fancy shapes. Set this aside to chill.
3. Take the skin from the braised birds and remove the white meat, cutting it into square pieces.
4. Mix together the mayonnaise dressing, whipped cream, and aspic jelly, which should be cool, not warm.
5. Dress the white meat with this sauce and fill the lined mould with the mixture.
6. Pour a layer of cool jelly over the top and set on ice to chill for at least an hour.
7. Turn out the timbale and fill the hollow center with young peas which have been boiled tender and carefully drained.
8. Dress lightly with French dressing and surround the whole with a circle of small, fine cress.
9. Serve as a salad course.

.