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Chaud-froid of Chicken

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup White Stock
  • Yolk one egg
  • 2 tablespoons cream
  • 1 tablespoons lemon juice
  • Salt and pepper
  • 3/4 teaspoon granulated gelatine dissolved in one tablespoon water
  • Aspic Jelly
  • Truffles
  • 6 pieces cooked chicken, shaped in form of cutlets
Make a sauce of butter, flour, and stock; add egg yolk diluted with cream, lemon juice, pepper and salt; then add dissolved gelatine. Dip chicken in sauce which has been allowed to cool off. When chicken has cooled, garnish upper side with truffles cut in shapes. Brush over with aspic jelly mixture, and chill. Arrange a bed of lettuce; in center pile cold cooked asparagus tips or celery cut in small pieces, marinated with French Dressing, and place chicken at base of salad.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009 15 min 30 min 45 min

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