Molded Heart Shaped Chicken
|Warm water||5 Cup (80 tbs)|
|Celery leaves||1⁄2 Cup (8 tbs)|
|Chicken bouillon cubes||3|
|Pineapple cheese filling||1 Cup (16 tbs)|
|Watercress/Endive||1 Cup (16 tbs)|
|Hard boiled egg white||1|
|Tomato aspic||1⁄2 Cup (8 tbs)|
Arrange the chicken, including giblets, in a deep saucepan, and add the water.
Bring to a boil, and skim.
Add peppercorns, celery leaves, onion, thyme, bay leaf and crumbled bouillon cubes.
Cover, and simmer until chicken is tender, about 45Ã¢â‚¬â€50 minutes.
Remove chicken from the broth, and cool.
Separate meat from the bones, and cut into small dice.
Chop the liver, and refrigerate with the meat until later.
Return skin, bones and flavorings to the broth, and add the salt and gelatine.
Simmer, covered, for 40 minutes; then strain and'taste the broth.
It should be well seasoned and will taste less salty after the chicken is added and mixture sets.
Measure the broth, and add water, if necessary, to make 4 cups.
If you have more than 4 cups, boil uncovered until broth measures 4 cups.
Cool the broth.
Oil 2 heart-shaped cake pans, and measure 2 cups broth into each.
Sprinkle half the meat into each pan, and distribute evenly with a fork.
Chill until almost set.
Spread 1 layer evenly with the Pineapple-Cheese Filling, and chill until filling is almost set; then unmold second chicken layer over the top.
Chill until firm or overnight; then unmold, and surround with watercress or sprigs of curly endive.
Cut out a waxed-paper heart 1 inch smaller than the layer cake pan.
Set in the center top of the mold as a guide, and thickly sprinkle grated hard-cooked egg white around the edge.
Remove waxed paper; then arrange several small heart-shaped cutouts of pimento, tomato aspic or red jelly over the egg around the edge.