Disjoint one large fowl - cook until
tender in boiling water, add onion, carrot and celery for flavor.
Remove fowl and let stock simmer one hour. Season with salt and
pepper. Strain cool and clear. There should be one quart stock.
Peheat: dissolve 3 scant tablespoon gelatine in 1/3 cup cold water.
Add to stock and cool.
Cut up - chicken, 3 hard cooked eggs, olives, pimentos and truffles,
paté de foisgras or thick slices of boiled ham. Mold and
chill. Makes 12 custard cups full.
Place in layers in greased casserole. Pour melted fat over - cover and bake 30-45 minutes or until apples are soft. Serve with hard sauce.
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