Lenox Chicken
A main built around granulated gelatine and hot chicken stock.
contains dairycontains eggscontains meat
Ingredients
US
Metric
- 1 tablespoon granulated gelatine
- ¾ cup hot chicken stock
- ¾ cup heavy cream
- 1½ cups cold cooked chicken, cut in dice
- ½ tablespoon granulated gelatine
- 2 tablespoons cold water
- Yolks 2 eggs
- 1 teaspoon salt
- 1½ teaspoons sugar
- 1 teaspoon mustard
- ¼ teaspoon pepper
- 2 tablespoons lemon juice
- 1 tablespoon vinegar
- ½ cup hot cream
- 1½ tablespoons butter
- Whites 2 eggs
- ½ cup heavy cream
- 2 cups finely chopped celery
Make it lactose-friendly
- ¾ cup heavy cream → lactose-free heavy cream or full-fat coconut cream
- ½ cup hot cream → lactose-free cream or coconut cream
- 1½ tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Dissolve one tablespoon gelatine in chicken stock and strain. When mixture begins to thicken beat until frothy, and add three-fourths cup heavy cream, beaten until stiff, and chicken dice. Season with salt and pepper, turn into individual moulds, and chill. Soak remaining gelatine in cold water, dissolve by standing over hot water, then strain. Beat yolks of eggs slightly and add salt, sugar, mustard, lemon juice, vinegar, and hot cream. Cook over hot water until mixture thickens, add butter and strained gelatine. Add mixture, gradually, to whites of eggs beaten stiff, and when cold, fold in heavy cream beaten until stiff, and celery. Remove chicken from mould, surround with sauce, and garnish with celery tips.
Nutrition (estimated, per serving)
| Calories | 480 |
|---|---|
| Protein | 4.8 g |
| Fat | 47.4 g |
| Carbs | 11.7 g |
| Fiber | 1.8 g |
| Sodium | 1325 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States