Classic 50's recipes to make in 2016

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© House of Annie

Chicken Terrine

Stay with us! Its popular to denounce the "Aspic Era" in which everything from lobster to cream cheese, cooked hot dogs and raw vegetables were encased in gelatinous molds,  jiggling questionably on the dining table...  but aspic doesn't deserve to be forgotten altogether. The 1950's was a time of staggering scientific advances in which a new, life-changing product seemed to burst onto the market every other day, and aspic dishes might be considered the edible equivalent of the recently invented plastic: a durable material with almost limitless applications and the ability to take any form. It's true that some truly frightening things were dreamed up by mid-century cooks seduced by the quick and easy nature of cooking with gelatin, but this elegant and simple chicken terrine recipe proves that just because it's aspic, it doesn't mean it can't taste good.