Chicken Crème Recipe |
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You will need :- 1 lb. cooked chicken salt and pepper 4 oz. lean ham 1 packet aspic jelly 2 teaspoons gelatine ¼ pint double cream juice of ½ lemon 8 radishes chicory leaves 1 small can asparagus tips ½ bunch watercress
Preparation Time:- 30 minutes plus setting time
Mince the chicken finely. Season well with salt and pepper. Mince the ham and mix with the chicken. Make up the aspic according to the directions on the packet. Mix gelatine with aspic jelly, stir until dissolved. Whip the cream until thick, but not stiff.
Mix the aspic with the chicken mixture, cool and when almost set, fold in the cream and lemon juice. Mix well. Pour the mixture into a greased 6-inch straight sided cake tin and allow to set. Meanwhile, make the radish roses. Cut radish from the tip downwards but not quite to the base. Let radishes stand in iced water for about 30 minutes to open out.
Prepare the chicory and arrange on large serving dish. Remove the crème from tin on to bed of chicory (see Quick Tip below.) Garnish with asparagus tips and radish roses and watercress. Serves 4.
Quick Tip
To remove the mould easily from the tin, dip the tin in hot water up to the rim, place a serving plate on top of the tin and invert the plate and tin. Shake the tin sharply to release vacuum and lift off.
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