Cooking For '68 Chicken Mould

Press, Volume CVIII, Issue 31783, 13 September 1968, Page 3

Cooking For '68 Chicken Mould

(By CELIA TIMMS) With spring bursting out all round us there is a temptation to hurry summer along by serving cold meals. Here is a suggestion for a delicious chicken mould, particularly appreciated by those who enjoy curry—Curried Chicken Mould. For six servings you will need:— 1 medium sized chicken, 2jlb 1 small onion Celery tops 1 teaspoon salt 3 peppercorns 1 dessertspoon gelatine 1 egg J cup chopped toasted almonds 1 teaspoon curry powder i teaspoon salt i teaspoon pepper i cup mayonnaise or salad dressing 1 cup evaporated milk 1 small tin pineapple chunks J cup flaked coconut.

Method: Place chicken in saucepan with a cup of cold water, sliced onion, a handful of celery tops if obtainable, a teaspoon of salt and peppercorns. Simmer covered for 45 minutes or until tender.

Leave in liquid until cool enough to handle then remove skin and bones and dice meat. Strain the stock into bowl and place one cupful into saucepan and allow to cool. Soften gelatine in cooled stock, stirring until dissolved. Beat egg-yolk lightly and add gelatin mixture. Return to saucepan and cook, stirring continually for about a minute or until slightly thickened. Remove from heat and add diced chicken, almonds, curry powder, i teaspoon salt, pepper. Blend well. Chill until mixture is syrupy then blend in mayonnaise. Beat egg-white until stiff and fold into mixture. Pour into prepare.', ring mould, chill until firm. Serve with drained pineapple chunks in centre of mould and sprinkle with coconut.