Aspic de volaille à la Gauloise (Chicken Aspic, Gauloise Style)

Ingredients

• aspic jelly
• truffle
• chicken breast
• cockscombs
• brown sauce Chaud-froid
• cocks' kidneys
• white sauce Chaud-froid
• scarlet tongue

Instructions

1. Line a fancy mould with jelly and decorate it with fluted slices of truffle.
2. Coat the cockscombs with brown Chaud-froid and the cocks' kidneys with white Chaud-froid.
3. Cut the scarlet tongue into regular ovals and the chicken breast into thin escalopes.
4. Fill the mould in successive layers of these elements, alternating with layers of jelly.
5. Turn out at the last moment and surround with croûtons of jelly.