[Vegan Cold Fowl in Lemon Jelly]
...this is another of those "Cold Buffet" jellied dishes that must have been way more popular in the 60s than they are today...
...you start by cooking some onion, carrot and celery in olive oil for a few minutes without browning...
...then you add...all at once...white wine, wine vinegar, lemon, thyme, rosemary, bay leaf peppercorn, parsley and broth, and either green or red bell pepper...we had both but I thought the red would be prettier...
...bring that to a boil...
...and let it simmer for a few minutes...
...Julia says that as this dish cools it will turn into a very light jelly...ours of course will not...so I'm adding about 1/4 teaspoon of agar-agar...
...and the instructions say that you cook that with the chicken for about 2 1/2 hours...of course we don't need anywhere near that amount of time...
...then you arrange the vegetables and lemon pieces around the vegan chicken...
...and pour the broth over...
...let cool to room temperature and then cover and cool in the refrigerator...and ours is indeed a very light jelly...
...we served it for brunch over lettuce...
...although currently a little bit out of style...it made a very nice light and refreshing lunch...nice and cool for these very hot summer days...
Substitutions:
Tofu for the chicken
Orrington Farms Vegan Chicken Broth for the chicken broth
Recipe here:
Mastering the Art of French Cooking pp. 554-556
Hmmm, that looks a little weird! I guess we were never really served jellied savory dishes, only sweet ones. Love, K
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