3381 Suprêmes de Volaille Jeannette

Method

Remove the breasts from a cold poached chicken and cut each into 4 slices after removing the skin. Trim the slices oval shape, coat with white Sauce Chaud-froid and decorate with very green leaves of blanched tarragon.

Set a 1 cm (⅖ in) thick layer of excellent Chicken Aspic Jelly in the bottom of a Timbale or deep rectangular dish and arrange on top of this some slices of Parfait of foie gras of the same size as the slices of chicken; place one of the prepared slices of the chicken on each of the foie gras and cover the whole with some of the same almost setting jelly. Allow to set.

To serve

Set the dish on a block of sculpted ice.

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