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CHICKEN IN ASPIC
Two days in advance: make a stock with the chicken giblets, the calf foot, vegetables for the stock, bouquet garni and 3 quarts water. Degrease it and replace on the heat. Bring to a boil with a beaten egg and its shell. Simmer and then sieve. The evening before: prepare a stuffing with the listed ingredients. Roll into a sausage-like shape and wrap it in cheesecloth. Tie the ends with string. Peel the vegetables and cut into thin strips of uniform lengths. Tie the leeks in bunches. Blanch the vegetables for 5 minutes in boiling water, drain. Truss the chickens and stuff. Place in the stock and cook for 50 to 60 minutes. Drain and cool. Cook the vegetables in this stock. Drain. Degrease the stock and clarify with an egg. Strain it again and add the gelatin dissolved in 1/4 cup water. Stir well. Skin the chicken and cut into pieces. Place 1/8-inch stock in individual bowls and refrigerate. When the stock has set, add pieces of chicken and vegetables and the stuffing sliced into rounds. Fill to the top with stock. Refrigerate. To serve, unmold onto lettuce leaves and serve with pickled cocktail onions and pickles.
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2x3 lb chickens
2 1/4 lbs carrots
1 lb turnips
6 leeks, white part only
2 bunches celery
For the stock:
1 calf╒s foot
1 lb carrots
2 leeks
3 turnips
4 celery stalks
2 onions
1 bouquet garni
salt, pepper
1 egg
2 tbsp gelatin
For the stuffing:
1/2 lb chicken livers, finely chopped
1/2 pound Bayonne ham, or prosciutto, finely chopped
1/4 lb bacon, finely chopped
1 egg
1 cup bread crumbs soaked in a cup of milk, squeezed dry
