Chicken mousse bicolor
Instructions
Melt the butter in a frying pan with Sage and saucepan, heat the chicken breasts on both sides.
Moisten with Brandy and, just this evaporated, add a little broth and cooking ranges.
Add salt and pepper.
Put the chicken breasts, finely, add the cream and a rub of nutmeg.
The mixture must be homogeneous.
Clean the livers.
Peel and mince the shallot and FRY in a pan with the butter, add the chicken livers and cook to vivacious fire.
Add salt and pepper and combine the flavors.
Sprinkle Brandy, let it evaporate and bring to boiling.
Be firm and cool the egg.
Passed to a sieve the livers with their cooking, stir the egg yolk hard-boiled egg crushed and a couple of tablespoons of cream, lightly whipped.
Prepare the gelatine by following the instructions on the package, pour half on the bottom of a rectangular mold and let it harden.
Divide the remaining gelatin in 2 pieces and add to the two compounds, stirring gently.
Arrange a layer of mould chicken mousse, then a liver and finally one chicken, making firm in the fridge each layer before pouring the next.
Passed the mold in the refrigerator for 3 or 4 hours to firm up, then put the mousse bicolor on the serving dish, after having dipped quickly in boiling water mold.
Serve, having decorated with a julienned radishes with toasted bread warm.
Ingredients and dosing for 6 persons
- For chicken mousse:
- 600 g of chicken breasts
- 3 leaves sage
- 1 dram of brandy
- 1/2 cup of broth
- 1 walnut butter
- Nutmeg
- For the liver mousse:
- 300 g of chicken livers
- 1 shallot
- 1 pinch of thyme
- 1 pinch of marjoram
- 1 pinch of oregano
- 2 tablespoons of whipping cream
- 1 egg
- 1 dram of brandy
- 2 tablespoons of whipping cream
- 1 walnut butter
- 100 cl of gelatin
- 10 radishes
- Salt
- Pepper