Jellied Chicken Cream Salad

Jellied Chicken Salad Recipe from 1953

Описание:

A creamy chicken salad, perfect for the Summertime Christmas table. Originally published in the Australian Women's Weekly, December 2nd, 1953

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Jingle Bells by Kevin MacLeod (incompetech.com)
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Комментарии:

debbie ding пишет: Once I accidentally ordered one such cold-served pork gelatin dish. It was tasty but admittedly unfamiliar to us and the old chinese waitress laughed at our confusion at the dish (i'm chinese too but failed to read the menu properly)

The Vintage Kitchen пишет: Lol. I think it was love :)

lisaliamcole пишет: this looks so strange but im interested

The Vintage Kitchen пишет: We had it for dinner with extra salad :)

The Vintage Kitchen пишет: To be honest, I thought everyone would ask me what was I thinking? ;-)

Richard Blaine пишет: Nah! Back in the 50's housewifes and chefs/foodies alike were making dishes in something called aspic! basically that is what you made. It is a culinary classic technique but it's not used much today!

Rebecca Spratling пишет: IS it wrong that this recipe made me want to throw up?


slobomotion пишет: This looks great! I had something like this in Italy which was soft, cooked, small-diced peeled potatoes and mild, white, cooked boneless fish, garnished with very thin lemon slices. It seemed to be the same idea as this dish, and people ended up devouring it! The "silly," bright colors of the edible decorations here make it special and festive. I'll bet a Tuscan rice salad works well with gelatin here, too. Uprated! Terrific!

The Vintage Kitchen пишет: To be honest, I'm surprised more people didn't have that reaction, lol. My husband told me it tasted nice but please could I not EVER make it again.

Enrica Lim пишет: looks yummy...

The Vintage Kitchen пишет: Lol, I have more than a few of those recipes coming up ;-)

x0xTnimx0x пишет: It doesn't look all that appetising without the garnish but having heard what's in I think I'm going to have to give this a try. Thanks! :)

McrRoksMyLlamas пишет: looks delicious! what would you serve it with?

Cathii D пишет: Is it similiar to a terrine?

knulfine пишет: this looks kinda ugly but I must say that I can imagine it tasting pretty good!

5691leslie пишет: Ｉｎ　ｎｏｒｔｈｅｒｎ　Ｃｈｉｎａ　ｔｈｅｒｅ　ａｒｅ　ｐｅｏｐｌｅ　ｗｈｏ　ｍａｋｅ　ｃｏｌｄ－ｓｅｒｖｅｄ　ｐｏｒｋ　ｇｅｌａｔｉｎ．　Ｉｔ＇ｓ　ａｃｔｕａｌｌｙ　ｔｈｅ　ｎａｔｕｒａｌ　ｃｏｌｌｅｇａｎ　ｉｎ　ｔｈｅ　ｐｏｒｋ　ｗｉｔｈ　ｓｋｉｎ　ｏｎ．　Ｔｈｅｙ　ｓｅａｓｏｎｅｄ　ｉｔ，　ｂｏｉｌ　ａｎｄ　ｗａｉｔ　ｉｔ　ｔｏ　ｃｏｏｌ，　ｔｈｅｎ　ｃｕｔ　ｉｎｔｏ　ｓｌｉｃｅｓ．．．　Ｉ　ｈａｖｅ　ｎｅｖｅｒ　ｔｒｉｅｄ　ｔｈｏｕｇｈ．　Ｗｈｅｎ　Ｉ　ｗａｓ　ｌｉｔｔｌｅ，　Ｉ　ｌｉｋｅ　ｔｏ　ｅａｔ　ｔｈｅ　ｈｏｍｅｍａｄｅ　ｌｅｆｔ　ｏｖｅｒ　ｆｉｓｈ　ｃｏｌｄ，　ｂｅｃａｕｓｅ　ｔｈｅ　ｓｏｕｐ　ｗｉｔｈ　ｆｉｓｈ　ｊｕｓｔ　ｂｅｃｏｍｅ　ｇｅｌａｔｉｎｅ　ｐｈａｓｅ，　ｓｔｉｌｌ　ｉｔ＇ｓ　ｔｈｅ　ｃｏｌｌａｇｅｎ　ｉｎｓｉｄｅ　ｔｈａｔ　ｄｏｅｓ　ｉｔ．．Ｉｔ　ｔａｓｔｅ　ｓｏ　ｇｏｏｄ．　Ｉ　ｔｈｉｎｋ　ａｓ　ｌｏｎｇ　ａｓ　ｔｈｅ　ｍｅａｔ　ｉｓｎ＇ｔ　ｖｅｒｙ　ｏｉｌｙ，　ｉｔ＇ｓ　ｇｏｎｎａ　ｔａｓｔｅ　ａｗｅｓｏｍｅ

Richard Blaine пишет: Can't wait! Those old time aspic recipes are classics!

Cathii D пишет: Ok..will be nice to try out this Summer. The recipe was published on the same date i was born..11yrs later :)

Richard Blaine пишет: That looks great! Interesting to see dishes that were made way back when coming alive again!

The Vintage Kitchen пишет: Not really. It's more like a regular chicken salad but the texture of the dressing is extra creamy.

Bonnie Hanna пишет: Omg jellied chicken? They had some odd ideas back in the day!

iiSnarkyShark пишет: o.o I'm gonna try this with Tuna. x:

Len Kagamine пишет: mustard makes it taste even better ^ w ^

Bradley Shaw пишет: What was up with the 1950's & gelatin ? .

debbie ding пишет: Once I accidentally ordered one such cold-served pork gelatin dish. It was tasty but admittedly unfamiliar to us and the old chinese waitress laughed at our confusion at the dish (i'm chinese too but failed to read the menu properly)

The Vintage Kitchen пишет: Lol. I think it was love :)

lisaliamcole пишет: this looks so strange but im interested

The Vintage Kitchen пишет: We had it for dinner with extra salad :)

The Vintage Kitchen пишет: To be honest, I thought everyone would ask me what was I thinking? ;-)

Richard Blaine пишет: Nah! Back in the 50's housewifes and chefs/foodies alike were making dishes in something called aspic! basically that is what you made. It is a culinary classic technique but it's not used much today!

Rebecca Spratling пишет: IS it wrong that this recipe made me want to throw up?


slobomotion пишет: This looks great! I had something like this in Italy which was soft, cooked, small-diced peeled potatoes and mild, white, cooked boneless fish, garnished with very thin lemon slices. It seemed to be the same idea as this dish, and people ended up devouring it! The "silly," bright colors of the edible decorations here make it special and festive. I'll bet a Tuscan rice salad works well with gelatin here, too. Uprated! Terrific!

The Vintage Kitchen пишет: To be honest, I'm surprised more people didn't have that reaction, lol. My husband told me it tasted nice but please could I not EVER make it again.

Enrica Lim пишет: looks yummy...

The Vintage Kitchen пишет: Lol, I have more than a few of those recipes coming up ;-)

x0xTnimx0x пишет: It doesn't look all that appetising without the garnish but having heard what's in I think I'm going to have to give this a try. Thanks! :)

McrRoksMyLlamas пишет: looks delicious! what would you serve it with?

Cathii D пишет: Is it similiar to a terrine?

knulfine пишет: this looks kinda ugly but I must say that I can imagine it tasting pretty good!

5691leslie пишет: Ｉｎ　ｎｏｒｔｈｅｒｎ　Ｃｈｉｎａ　ｔｈｅｒｅ　ａｒｅ　ｐｅｏｐｌｅ　ｗｈｏ　ｍａｋｅ　ｃｏｌｄ－ｓｅｒｖｅｄ　ｐｏｒｋ　ｇｅｌａｔｉｎ．　Ｉｔ＇ｓ　ａｃｔｕａｌｌｙ　ｔｈｅ　ｎａｔｕｒａｌ　ｃｏｌｌｅｇａｎ　ｉｎ　ｔｈｅ　ｐｏｒｋ　ｗｉｔｈ　ｓｋｉｎ　ｏｎ．　Ｔｈｅｙ　ｓｅａｓｏｎｅｄ　ｉｔ，　ｂｏｉｌ　ａｎｄ　ｗａｉｔ　ｉｔ　ｔｏ　ｃｏｏｌ，　ｔｈｅｎ　ｃｕｔ　ｉｎｔｏ　ｓｌｉｃｅｓ．．．　Ｉ　ｈａｖｅ　ｎｅｖｅｒ　ｔｒｉｅｄ　ｔｈｏｕｇｈ．　Ｗｈｅｎ　Ｉ　ｗａｓ　ｌｉｔｔｌｅ，　Ｉ　ｌｉｋｅ　ｔｏ　ｅａｔ　ｔｈｅ　ｈｏｍｅｍａｄｅ　ｌｅｆｔ　ｏｖｅｒ　ｆｉｓｈ　ｃｏｌｄ，　ｂｅｃａｕｓｅ　ｔｈｅ　ｓｏｕｐ　ｗｉｔｈ　ｆｉｓｈ　ｊｕｓｔ　ｂｅｃｏｍｅ　ｇｅｌａｔｉｎｅ　ｐｈａｓｅ，　ｓｔｉｌｌ　ｉｔ＇ｓ　ｔｈｅ　ｃｏｌｌａｇｅｎ　ｉｎｓｉｄｅ　ｔｈａｔ　ｄｏｅｓ　ｉｔ．．Ｉｔ　ｔａｓｔｅ　ｓｏ　ｇｏｏｄ．　Ｉ　ｔｈｉｎｋ　ａｓ　ｌｏｎｇ　ａｓ　ｔｈｅ　ｍｅａｔ　ｉｓｎ＇ｔ　ｖｅｒｙ　ｏｉｌｙ，　ｉｔ＇ｓ　ｇｏｎｎａ　ｔａｓｔｅ　ａｗｅｓｏｍｅ

Richard Blaine пишет: Can't wait! Those old time aspic recipes are classics!

Cathii D пишет: Ok..will be nice to try out this Summer. The recipe was published on the same date i was born..11yrs later :)

Richard Blaine пишет: That looks great! Interesting to see dishes that were made way back when coming alive again!

The Vintage Kitchen пишет: Not really. It's more like a regular chicken salad but the texture of the dressing is extra creamy.

Bonnie Hanna пишет: Omg jellied chicken? They had some odd ideas back in the day!

iiSnarkyShark пишет: o.o I'm gonna try this with Tuna. x:

Len Kagamine пишет: mustard makes it taste even better ^ w ^

Bradley Shaw пишет: What was up with the 1950's & gelatin ? .
You'll Need:

? cup Mazola Mayonnaise
? cup whipped cream
? tablespoon lemon juice
2 tablespoons gelatin
2 tablespoons cold water
1-? cups cooked chicken, minced
1/3 cup celery, minced
? cup stuffed olives, minced very fine

Procedures : To prepare this Jellied Chicken Cream Salad Recipe, first let the gelatin stand five minutes in the cold water. Set the dish in hot water until gelatin melts. Add to the mayonnaise, fold in the cream and add the remaining ingredients. Transfer to small moulds rubbed with Mazola and chill for several hours. Arrange individually for service. Turn out each mould on a slice of tomato. Top each mould with half a stuffed olive, garnish with lettuce and pass extra Mayonnaise