Take a large CHICKEN and roast it. Boil a calf’s foot to a strong jelly, take out the foot and skim off the fat; beat up the whites of two eggs and mix them with a quarter of a pint of white wine vinegar, the juice of one lemon, a little salt, a tablespoonful of tarragon vinegar, and a claret-glassful of sherry. Put these to the jelly, and when it has boiled five or six minutes strain it through a jelly bag till clear. Then put a little into an oblong baking tin (big enough for a half-quartern loaf), and when it is nearly set put in the CHICKEN with its breast downwards; the CHICKEN having been masked all over with white Sauce, in which aspic has been well mixed, and ornamented with a device of truffles cut in stars and kite shapes. When the CHICKEN is in, fill up the mould gradually with the remainder of the jelly. Let it stand for some hours, or place it on ice before turning it out.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)