Aspic de Poulet a L’italienne
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Clothe a border mould with aspic jelly, in accordance with the procedure described under “Aspic de Homard” (No.
- 954), and decorate it with large slices of truffles.
- Fill the mould with a coarse julienne of chicken fillets, salted tongue and truffles, spread in successive layers and besprinkled with cold, melted aspic.
- When about to serve, turn out the aspic on a very cold dish;
- set a salad “à l’Italienne” in its midst, and serve a Rémoulade sauce separately.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board