No. 1457 — Cold Mayonnaise of Stuffed Chicken or Capon
English historical translation of Molokhovets recipe No. 1457 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a chicken and cut along the backbone, removing all bones without damaging the skin.
Finely mince ¾ Russian pound of veal, pound with salt, half a French roll soaked in broth and squeezed, two spoonfuls of butter, five to seven allspice berries, nutmeg and two to four raw eggs; sieve.
Stuff chicken and sew tightly, wrap in a napkin and secure with threads.
Boil in water with the chicken bones, roots, bay leaves and salt until tender, at least two hours according to the source. Lift out and press lightly.
About two hours before serving, slice and arrange in a ring mould or on a round dish and pour mousse over, or dip individual slices into it.
Prepare aspic and mousse as in the general note: add white gelatine or calf's head or feet to the poultry broth and bones, with beef and roots, and reduce to four glasses.
Reserve one and a half glasses for clear aspic and use two and a half glasses for mousse.
Offer mustard sauce No. 479 or Provençal sauce No. 480 separately.
To provide
1 chicken or capon For forcemeat: ¼ Russian pound veal and ½ French roll 1½ Russian pounds butter and 5–7 allspice berries Nutmeg and 2–4 raw eggs Parsley and allspice 2 carrots and ½ parsley root ½ celery root and ½ leek 2 onions and 5–10 peppercorns 1–2 bay leaves | Herb bouquet 10 zolotnik white gelatine and 1 pound beef Or calf's head or 4 calf's feet For aspic: 1–2 lumps of sugar for colouring ½ pound beef for clarification Or 2 egg whites and optional small glass sherry 1 spoonful vinegar For mousse: ⅓ glass olive oil and 2 spoonfuls vinegar Garnish as in general note |