Ingredients
-
1
-
1/4
-
2
-
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Jellied Chicken Bouillon, A terrific, refreshing starter for a hot-climate meal From the Wisconsin Dutch chapter of the Untied States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Chilling time not included in preparation time , Made this with some homemade chicken stock, & although initially we weren’t sure about it (something very different for us), we realized just how interesting & enjoyable this could be, so I’m gonna keep hold of this one, too! Thanks for sharing it! [Tagged, made & reviewed in the US Regional Alphabet Tag ~ Midwest & Heartland], A terrific, refreshing starter for a hot-climate meal From the Wisconsin Dutch chapter of the Untied States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Chilling time not included in preparation time
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Steps
|
1
Done
|
Soften Gelatin in Water For Five Minutes. |
|
2
Done
|
Add to Hot Stock and Stir Until Dissolved. |
|
3
Done
|
Season to Taste With Salt and Add Parsley. |
|
4
Done
|
Chill. |
|
5
Done
|
When Firm, Cut in Cubes or Beat Slightly With a Fork. |
|
6
Done
|
Serve in Cold Martini Glasses. |
