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

Ingredients

• poultry
• white sauce Chaud-froid
• very fine foie gras purée
• truffle
• aspic jelly

Instructions

1. Prepare the pieces as for the ordinary Chaud-froid de volaille.
2. Add a quarter of very fine foie gras purée to white sauce Chaud-froid and coat the pieces with it.
3. Cut lyres of truffle with a cutter and decorate each piece with one.
4. Arrange the pieces in a square deep dish and cover them with jelly as above.