Tarragon Chicken Chaud Froid

Name: Tarragon Chicken Chaud Froid
Cuisine: French
Ingredients: 12 medium-large chicken cutlets, trimmed of skin, fat, and tendons; Salt; Finely ground white pepper; ¾ cup fresh lemon juice; Olive oil as needed; 6 cups fat-free Secondary Stock or chicken stock of your choice; 6 cups fat-free Secondary Stock or chicken stock of your choice; ¾ cup chopped fresh tarragon leaves; 8 teaspoons unflavored gelatin; 4 teaspoons cornstarch; 4 cups heavy cream; 3 cups clarified aspic; 12 slices carrots, cut into flower shapes with a fancy cutter and blanched 1½ minutes in boiling salted water; Green leaves of 2 leeks, well washed, then cut into elongated leaves, six 1 inch long, and six 1½ inches long, and blanched 1 minute in boiling salted water; Green leaves of 2 leeks, well washed, then cut into elongated leaves, six 1 inch long, and six 1½ inches long, and blanched 1 minute in boiling salted water; Green leaves of 2 leeks, well washed, then cut into elongated leaves, six 1 inch long, and six 1½ inches long, and blanched 1 minute in boiling salted water; Green leaves of 2 leeks, well washed, then cut into elongated leaves, six 1 inch long, and six 1½ inches long, and blanched 1 minute in boiling salted water

Preparation info

FFR—
12
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The quantities of stock, gelatin, cream, and aspic as given here are, on purpose, very generous to prevent the beginner from running short in the middle of a delicate procedure. Gather any excess of coating ingredients together in a saucepan, add to them a garnish of cooked baby peas, corn, diced carrots, turnips, artichoke bottoms, and chopped fresh tarragon, and serve as a lovely soup.

Ingredients

Europe
France
Soup

Ingredients

Method