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Breast of Chicken Jeannette

  • 4 pounds stewing chicken, halved
  • 6 tablespoons goose-liver paste
  • White chaud froid sauce
  • Aspic Jelly
  • Chaud Froid Sauce:
  • 1 cup medium white sauce
  • 1/2 tablespoon gelatine
  • 2 tablespoons cold water
Stew the chicken in boiling water to cover; for at least 45 glorious minutes, or until tender. Slice the breast in heart-shaped pieces, place 1 tablespoon goose-liver paste on each portion (of which there will be 6, 3 from each side). Glaze with white chaud froid sauce, cool quickly by placing portions of cake of ice. Decorate again with aspic jelly, pouring it on.
Chaud Froid Sauce:
Into 1 cup medium white sauce, hot stir 1/2 tablespoon gelatine which has been soaked in 2 tablespoons cold water. Cool until thick enough to pour as a glaze. This recipe serves 6, one slice of chicken a piece.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009 15 min 30 min 45 min


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