Chicken Mayonnaise

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 cold boiled chicken or fowl
  • ½ pt. aspic jelly
  • ¾ pt.


Joint chicken (plate 7), remove skin and excess fat, and as much bone as possible. Trim joints to a neat shape. Melt aspic jelly; when almost cool, blend ½ pt. carefully into mayonnaise. A smooth glossy sauce will be obtained by passing it through a tammy cloth