277 Chicken Aspic Jelly

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


The principles of clarification for chicken jelly are exactly the same as for Ordinary Aspic Jelly—including the use of tarragon and chervil and the clarification of egg whites. Only half the quantity of beef is used, the other half being replaced by its equivalent of chicken necks thus, 250 g (9 oz) chopped chicken necks per 5 litres ( pt or 1⅜ U.S. gal) is used.