3377 Medaillons de Volaille Rachel

Method

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 1 cm (⅖ in) thick on a tray. When firmly set cut into rounds with a cutter slightly larger than the one used for the slices of chicken and dipped in hot water. Glaze the slices of chicken with jelly and place one on each of the rounds of Mousse fixing them with some almost setting jelly.

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.

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