Just cover the fowl with boiling water, and simmer until very tender, the time depending upon the age, but being from one to two hours if the bird is not more than a year old. Take off all the skin and fat, and cut the meat in thin, delicate pieces.
Soak the gelatine two hours in half a cupful of cold water, and dissolve it in the cupful of boiling broth; add to the cream, and season highly.
Have the chicken well seasoned, also.
Put the macaroni in a large flat pan with boiling water to cover, and boil rapidly for three minutes. Drain off the water, and place the macaroni on a board, having about twelve pieces in a bunch. Cut in pieces about three-fourths of an inch long.
Butter a two-quart mould (an oval charlotte russe mould is the best) very thickly, and stick the macaroni closely over the bottom and sides.
When done, put the chicken in lightly and evenly, and add the sauce very gradually. Steam one hour. Serve either cold or hot.
Great care must be taken in dishing. Place the platter over the mould and turn platter and mould simultaneously. Let the dish rest a minute, and then gently remove the mould. Serve immediately.
A long time is needed to line the mould with the macaroni, but this is such a handsome, savory dish as to pay to have it occasionally. If you prefer, you can use all broth, and omit the cream.