Remove the breasts from a cold poached chicken and cut each into 4 or 5 pieces after removing the skin. Cover these slices dome shape with a Salpicon of the trimmings of the chicken plus an equal quantity of ox tongue and truffle all mixed with reduced aspic jelly.
Coat with white Sauce Chaud-froid and immediately sprinkle with a mixture of chopped red ox tongue, truffle, gherkin and cooked egg yolk. Glaze with jelly and allow to set.
Arrange the prepared breasts in a deep silver rectangular dish alternating with oval slices of red ox tongue. Fill the centre with French beans cut diamond-shape and bound with jelly.
© 1903 All rights reserved. Published by Taylor and Francis.