Jellied Chicken Ruby Bell

📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic mid-century molded salad featuring savory chicken and hard-cooked eggs suspended in a flavorful stock gel. This elegant dish is served chilled with a zesty homemade horseradish dressing.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	10 mins	4 hours	6 servings

---

🔪 Key Equipment

• Saucepan
• Mixing bowl
• Mold
• Whisk

---

Ingredients

Jellied Chicken

Measurements	Ingredients	Prep / Notes
2 cups	Chicken	chopped, cooked
1 tbsp	Green pepper	chopped
1 tbsp	Pimento	chopped
0.5 cup	Celery	chopped

Ruby Bell Base

Measurements	Ingredients	Prep / Notes
4	Eggs	hard-cooked, shelled
to taste	Salt	none
as needed	Lemon slices	garnish
1 tbsp	Onion pulp	none
1 pint	Stock	left over
2 tbsp	Gelatine	soaked in 0.5 cup cold water

Horseradish Dressing

Measurements	Ingredients	Prep / Notes
1 cup	Mayonnaise	none
0.5 cup	Whipping cream	none
2 tsp	Horseradish	none
1 tbsp	Vinegar	none

---

Instructions

Preparation

1. Heat 1 pint stock to boiling point, pour over 2 tbsp gelatine (soaked in 0.5 cup cold water), and stir until dissolved.
2. When the mixture begins to jell, add the 2 cups chicken, 1 tbsp green pepper, 1 tbsp pimento, 0.5 cup celery, 1 tbsp onion pulp, and salt.
3. Pour half of the meat mixture into a mold, place the 4 hard-cooked eggs inside, then cover with the remaining meat mixture.
4. Chill until firm. Slice and serve on lettuce with the prepared dressing.

Dressing

5. Whip the 0.5 cup whipping cream until stiff peaks form, then fold in 1 cup mayonnaise, 2 tsp horseradish, and 1 tbsp vinegar.

---

💡 Make-Ahead & Storage: The mold must be prepared at least 4 hours in advance to ensure it sets firmly in the refrigerator.

---

Original Recipe Scan