This is it, my friends. This is the LAST card.
And it is the one that we’ve all been waiting for, in all its shiny, towering, glory–No. 99 Chicken-Aspic Vegetable Salad!
3 whole chicken breasts
5 cups boiling water
4 chicken bouillon cubes
2 celery tops
2 sprigs parsley
1 small bay leaf
1 tsp. salt
2 tbsps. unflavored gelatin
3-1/2 cups cooked vegetables (asparagus, carrots, corn, brussel sprouts, celery)
1-1/4 cups mayonnaise
3 black olives
Place chicken breasts in a kettle. Dissolve bouillon cubes in boiling water; add to chicken, bring to boil, skim. Add next 5 ingredients. Cover, bring to boil and simmer until chicken is tender. Cool chicken and broth quickly. Remove skin and bones from chicken breasts (irregular pieces of chicken are combined with vegetables in mold) Skim fat from broth.
Soften gelatin in 1/4 cup cold water; heat until gelatin is melted then combine with 4 cups broth. Correct seasoning, chill until syrupy. Add cooked vegetables and chicken chunks to 3-1/2 cups of chilled broth. Pour into a 2-quart mold, chill until set. To remaining 1/2 cup* chilled broth add 1/4 cup mayonnaise, mix until smooth and pour over chicken breasts to glaze them. Decorate each breast with 1/2 black olive, chopped parsley and a sprinkling of paprika.
To serve: Unmold vegetable aspic, garnish with greens. Arrange chicken breasts on platter, garnish with greens and tomato wedges. Makes 6 servings.
Dressing: Thin remaining 1 cup of mayonnaise with a little chicken broth. Add lemon juice if desired.
*If broth sets, heat it a little before adding mayonnaise.
Here’s the unmolding!
As soon as it was released from its mold, it started to slowly collapse and inch its way to the end of the plate.
I would like you to notice that I did try to replicate the ring of asparagus in a pretty pattern around the mold.
A for effort.
Too bad that I shit the bed on the rest of it.
It needed more gelatin to hold its shape. I don’t know if that was my fault or the recipe’s.
I even made the glazed chicken breasts and painstakingly topped them with olives and parsley. I cut them bite-size in case they were edible and anyone else wanted to try them:
No one did.
99. was a momentous waste of food. It’s good that the rest of the food at my Christmas Parade Party Buffet was yummy.
But now I can say that I did it.
So, after five long years and 118 cards, we have officially come to the conclusion of Dinner is Served 1972…
…and the beginning of Dinner is Served 1973.
BECAUSE I FOUND THE SERIES! ALL 84 OF THEM!
I’m gonna start on them very soon!
THANK YOU THANK YOU THANK YOU THANK YOU THANK YOU for reading DiS! 1972 and for all of the likes, comments, cookbooks (!) and moral support over the past five years.
And, if you can, please visit the Dinner is Served 1973 Patreon Page and consider making a making a tiny donation to help me to keep on keeping on!
Yeah, I feel silly asking yinz if you’ll fund me, but aren’t all the kids doing it these days?