Remove the breasts from a cold poached chicken and cut them into slices after removing the skin; trim round with a plain pastry cutter.
Make a Mousse with the legs and spread it
Arrange the Medaillons thus prepared in a deep rectangular dish; place a nice bouquet of asparagus tips in the middle and garnish between the Medaillons with a salad of creamed asparagus tips.
© 1903 All rights reserved. Published by Taylor and Francis.