Here is a recipe for a savory jelly salad. They are also called aspic salads. They were very popular in late 1800s and early 1900s. I have had tomato aspic salads before. It tastes like tomato juice, but has the texture of jell-o. It was strange to eat salty jell-o. It was not bad, just different. Our culinary tastes sure have changed a lot in 100 yrs. I have several old cookbooks from that era, this recipe sounded interesting, but I donâ€™t think I will be making it for Christmas dinner.
Chicken Jelly Salad
1 six lbs chicken
2 Quarts boiling water
2 stalks of celery, chopped
1 sm. Onion, sliced
1 bay leaf
2 eggs, raw, whites only
4 tablespoons granulated gelatin
2 eggs, hard-boiled
12 oz. Pate de fois gras
Cut up chicken. Put in pot and cover with water. Simmer until meat is tender. Remove chicken, add to liquid: celery, onion, bay, salt and pepper. Simmer 2 hours. Stock should be reduced to 3 pints. Strain, cool. Clarify with the whites of 2 eggs and shells. Add gelatin to clarified stock.
Pull chicken meat from bone.
Pour layer of gelatin into mold, place in ice bath to set-up. Top with sliced hard-boiled eggs and sliced truffles. Add more gelatin, let set up. Add a layer of chicken meat. Add more gelatin. Let set up. Spread a layer of pate. Repeat layers until mold is full. Refrigerate until firm.
Remove from mold onto serving platter garnished with greens. Surround with mayonnaise dressing and curled celery.