Add Recipe Why Join?

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

Welcome

Easy recipes, easy access. Those things are important to us at Recipe Rascal. We are so grateful that you found us, and we hope you'll stick around. Join the Rascal (see below) to enjoy free tools that will help you organize your recipes and keep track of the ones you like. You will also be able to network with friends and family. You will be able to see what's happening in the kitchens of the people you love. We don't bother you with unsolicited mail, and we don't share your information with the world. Thanks for stopping by - don't be a stranger!
Join
Become a Rascal!   Share recipes with your family, organize your recipes, and have fun.
© Recipe Rascal

Home   |   About Us   |   Terms   |   Users   |   Events