1 cold cooked chicken or 6 cooked chicken joints
for the garnish
pickled walnuts
275 ml aspic jelly
425 ml mayonnaise
pieces of red and green pepper
275 ml aspic jelly
425 ml mayonnaise
pieces of red and green pepper
method
1. Joint the whole chicken, if used; remove the skin, excess fat, and as much bone as possible, and trim the joints to a neat shape.
2. Melt the aspic jelly. When almost cool, blend 150 ml of it carefully into the mayonnaise.
3. Beat well to blend thoroughly.
4. Place the pieces of chicken on a wire cooling rack, and when the sauce is a good coating consistency, coat the pieces, using a large spoon.
5. Cut the pickled nuts and the pieces of red and green pepper into attractive shapes for garnishing, dry well on soft kitchen paper, and stick on the chicken with dabs of half set mayonnaise.
6. Melt the remaining aspic jelly again if necessary; cool until it is on the point of setting, and use to coat the chicken thinly.
2. Melt the aspic jelly. When almost cool, blend 150 ml of it carefully into the mayonnaise.
3. Beat well to blend thoroughly.
4. Place the pieces of chicken on a wire cooling rack, and when the sauce is a good coating consistency, coat the pieces, using a large spoon.
5. Cut the pickled nuts and the pieces of red and green pepper into attractive shapes for garnishing, dry well on soft kitchen paper, and stick on the chicken with dabs of half set mayonnaise.
6. Melt the remaining aspic jelly again if necessary; cool until it is on the point of setting, and use to coat the chicken thinly.
serving amount
serves 6
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