3368 Ailerons de Poulet Carmelite

Method

Remove the breasts from a cold poached chicken leaving the winglet bones attached; trim these clear of any flesh. Discard the skin and coat the breasts with a little aspic jelly.

Half fill a silver timbale, just large enough for the breasts, with crayfish Mousse; place the breasts on top side by side and arrange between them a line of shelled and trimmed crayfish tails cooked as for Bisque.

Cover the whole with an excellent almost setting Chicken Aspic Jelly, and place in the refrigerator for 2 hours before serving.

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