White Poultry Chaud-Froid

Preparation

1. Place the velouté in a heavy saucepan and bring it to the simmer.
2. Stir in the aspic and cream. Simmer just until the aspic melts and the mixture is well blended.
3. Pour the chaud-froid through a fine strainer into an ice bain-marie for immediate cooling and use. To hold briefly for la