Chaud-froid de volaille Gounod (Chaud-froid of Chicken Gounod)

Ingredients

• 1 fowl
• Mousse made with the leg flesh and trimmings
• aspic jelly
• white sauce Chaud-froid
• truffle

Instructions

1. Lift the suprêmes from a poached fowl, cool them under a press and cut them into thin rectangles.
2. With the flesh of the legs and the trimmings, prepare a Mousse.
3. Spread the Mousse in a tray at twice the thickness of the suprême rectangles and firm it in the cooler.
4. Cut the Mousse into rectangles of the same dimensions as those of suprême.
5. Assemble the suprême and Mousse rectangles, sticking them together with a little jelly.
6. Coat them white with chaud-froid and decorate each rectangle with a stave of notes imitated in truffle.
7. Dish them in a square deep silver dish, cover with melting, limpid jelly and leave to set.
8. At the moment of serving, sink the dish into a block of cut clear ice.