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Chicken Chartreuse

  • 1 cup cold cooked chicken
  • Salt, pepper and a little grated lemon rind
  • 1 egg
  • 1 cup chicken stock, or half stock and half cream
  • 2 Tbsp granulated gelatine
Mince the chicken finely. Pass through a sieve and season to taste. Soak the gelatine for approximately ten minutes in the cold stock or stock and cream. Heat to boiling point and, when the gelatine is dissolved, strain it over the chicken. Add the egg yolk, lightly beaten, then the white, beaten to a stiff froth. When partly cooled, turn into a mould and put aside until very cold and set. Unmould and cut in thin slices.
Submitted by Tess M May 23, 2010 15 min 30 min 45 min
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