From:
The Thorough Good Cook
Entrees: 9. Chicken in Savoury Jelly
Choose a very small
spring chicken, which is to be boiled as
white as possible, then put it away to get cold; melt some
aspic jelly, pour a little into a mould that will just hold the chicken, cut some garniture with whites of
hard-boiled eggs and
truffles, decorate the bottom, set the mould on
ice, and add by degrees a little aspic to set the
decoration; when it is perfectly
secure, lay in the chicken, the
breast downwards, and pour a little more aspic, which should not be warm, only just in a
liquid state; continue pouring in the aspic at intervals till it comes up level with the back of the
chicken; keep the mould surrounded with ice till it is to be dished, then dip it in hot water and turn it out on the
dish.