Dinner
Lenox Chicken
The original 1910 method for Lenox Chicken, presented as a faithful archival transcription.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 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 happen
Directions
- 1
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, 388 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 pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.