Chaud-froid Chicken.
Cold Entrée for Suppers and Luncheons.
- Ingredients—The best joints of 2 chickens.
- 1 pint of Béchamel sauce.
- ¼ oz. of Swinborne's or Nelson's Gelatine.
- Some aspic jelly.
- Endive and lettuce.
Method.—Melt the gelatine and mix it with the sauce.
Coat the pieces of chicken carefully with it, giving them each two coats if they require it.
When the sauce is firm, place them in a circle on an entrée dish.
Put some lettuce, nicely mixed with salad dressing, in the centre, and garnish prettily with the endive.
A border of aspic jelly should be placed round the chicken.
If liked, the chicken may be decorated with truffle or ham.