A historical main dish from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Season highly when half done for best flavor. Remove all fat from gravy and boil down to concentrate flavor. Use a weight when pressing to ensure proper formation.
Preserved exactly as written in the original source
Select a good-sized fowl. Singe, clean and disjoint
Wash thoroughly, cover with cold water and simmer gently until the flesh is ready to drop from the bones
When half done season highly with salt, pepper, celery salt and one small onion, stuck with two or three cloves
When the chicken is perfectly tender remove all the skin and bone and shred the meat in good sized pieces
Boil two eggs hard, cool and cut in thin slices
Remove all fat from the chicken gravy, then boil down to about a cupful
Moisten the meat with this
then pack in layers in a well-buttered mold, arranging slices of egg over each layer
Cover with a plate and set a weight on it
Modern guidance to help you succeed with this vintage recipe
Long, gentle simmering breaks down collagen in the chicken into gelatin, which acts as a natural binder when cooled. Seasoning halfway through cooking allows flavors to penetrate the meat without over-salting the stock. Pressing the chicken under weight while the gelatin sets creates a compact, sliceable terrine that holds its shape when unmolded. Removing fat from the gravy concentrates the gelatin content, ensuring proper binding.
This dish must be made at least 24 hours ahead to set properly. The pressed chicken can be prepared up to 3 days in advance and kept refrigerated in its mold, covered tightly with plastic wrap. Unmold just before serving for best presentation.
Store the pressed chicken in its mold, covered tightly with plastic wrap, in the refrigerator for up to 4 days. Once unmolded and sliced, wrap individual portions in plastic wrap and refrigerate for up to 3 days. This dish is best served cold or at room temperature and should not be reheated, as the gelatin will melt and the terrine will lose its structure.
AI-generated tips from Chef Cecil's culinary database
This dish must be made at least 24 hours ahead to set properly. The pressed chicken can be prepared up to 3 days in advance and kept refrigerated in its mold, covered tightly with plastic wrap. Unmold just before serving for best presentation.
Store the pressed chicken in its mold, covered tightly with plastic wrap, in the refrigerator for up to 4 days. Once unmolded and sliced, wrap individual portions in plastic wrap and refrigerate for up to 3 days. This dish is best served cold or at room temperature and should not be reheated, as the gelatin will melt and the terrine will lose its structure.
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Stand in a cool place until the next day
