3373 Chaud-froid de Volaille à l’Ecossaise

Method

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.

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