Médaillons de volaille Rachel (Poultry Medallions with Asparagus Tips)

Ingredients

• suprêmes of poultry
• aspic jelly
• Mousse made with the flesh of the legs
• asparagus tips
• cream

Instructions

1. Prepare suprêmes of poultry as indicated at the Chaud-froid de volaille Félix Faure and cut them into escalopes.
2. Trim the escalopes with a plain round cutter and nap them with jelly.
3. With the flesh of the legs prepare a Mousse, spread it on a tray in a layer a centimetre thick, and let it set.
4. When it is quite firm, cut it out with a plain cutter dipped in hot water, of a diameter a little larger than the one used for the escalopes.
5. Set a glazed escalope on each round of Mousse, fixing it with a little half-set jelly.
6. Arrange the medallions in a square dish and set a fine little bundle of asparagus tips in the middle.
7. Fill the gaps between the medallions with asparagus tips dressed in salad with cream.