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.
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 Jun 2, 2009
15 min
30 min
45 min