3375 Chaud-Froid de Volaille Rossini

Method

Prepare the pieces of chicken as for an ordinary Chaud-froid de Volaille and coat them with white Sauce Chaud-froid to which a quarter its volume of very smooth foie gras puree has been added. Decorate each piece with a lyre cut from truffle, arrange them in a deep dish and cover with jelly as in the preceding recipe.

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