Old-fashioned Pressed Chicken
|Broiler fryer||3 Pound|
|Water||4 Cup (64 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Cold water/Stock||1⁄4 Cup (4 tbs)|
|Canned pimentos||4 Ounce|
|Dill pickle||1 Small|
|Hard cooked egg||1|
|Sliced water cress||1⁄4 Cup (4 tbs)|
Simmer chicken until tender in water to cover with onion, celery, peppercorns and 1 teaspoon salt.
Cool in stock; then remove.
Reduce stock by boiling 10 minutes; strain, and chill, so that fat can be removed.
Remove skin and bones from chicken.
Slice breast meat; chop remainder.
Measure 1 cup chicken stock; add wine, and season well with salt and pepper.
Soften gelatine in cold water.
Dissolve over hot water, and add to stock-wine mixture.
Cover bottom of 1-quart mold or loaf pan with thin layer of gelatine mixture, and chill until set.
Arrange some of the pimentos, dill pickle and egg slices in attractive design; then add sliced white meat of chicken in even layer.
Cover with thin layer of gelatine mixture, and chill until firm.
Chop remaining egg slices.
Chill remaining stock until syrupy; fold in remaining chicken, pimentos and chopped eggs to fill mold.
Chill until firm.
Unmold on platter, and garnish with watercress.
Slice, or cut in squares.
Calories per serving: 185 (approximately).