Mix 50 g (2 oz) chopped tarragon into 1 kg (2½ lb) chicken forcemeat with panada and cream.

Decorate the bottoms of well buttered, fluted Barquette moulds with a rose shape of blanched tarragon leaves then fill with the prepared forcemeat. Poach, drain and dry them and arrange in a circle on a dish; cover the bottoms of the dish with thin tarragon-flavoured Velouté and serve the rest of the sauce separately.