Some Tempting Savoury Moulds

New Zealand Herald, Volume LXXIV, Issue 22616, 2 January 1937, Page 10 (Supplement)

Some Tempting Savoury Moulds

Using Up the Remnants One chicken, 3lb. green peas, threo hard-boiled eggs, two carrots, salt, pepper, one quart water, three good dessertspoons gelatine. Joint the chicken and place it in a saucepan with the water; add salt, bring quickly to the boil, cover the saucepan and simmer gently for about two hours, till the chicken is tender without being raggy. Reserve H pints of the broth, allow the chicken to become cold and cut the flesh up finely. While the chicken is cooking, prepare the carrots and peas, and boil them separately till tender; add a pinch of

carbonate of soda to the peas, and leave the carrots whole. Allow both to get cold, and slice the carrot in rings. Heat a little of the broth, and dissolve the gelatine in it; add this to the rest of the broth and mix well. Rinse out an oblong mould with cold water and pour in a thin layer of the broth. Allow this to set firmly; meanwhile, slice the hard-boiled eggs carefully, and remove the yolk whole from three of the best slices and place these, evenly spaced out, in the mould. Cut some rings of egg white into several pieces, and place them in the mould, branching out from the yolks. Pour a thin layer of broth over the egg, and when set, put in the peas, then a layer of chicken; pour over a little more broth (it is not necessary to wait for it to set). Next add half the quantity of sliced carrot, more chicken, the remainder of the carrot, then chicken again, and, lastly, slices of hard-boiled egg. Pour the broth in gently, and allow to set firmly. To unmould, dip quickly in and out of hot water, rap sharply on the sides and ends, turn out the shape, and surround with crisp young lettuce leaves as a garnish.