Blanc de poulet sur Mousses diverses (Cold Chicken Breast on Various Mousses)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cold chicken breasts (blancs de poulet)
- one of the following Mousses
- sauce Chaud-froid
Instructions
- Prepare the chosen Mousse in the same way as the Mousse de tomate.
- Dish it by the same method as for the Truite froide sur Mousse.
- Nap the chicken breasts with sauce Chaud-froid, or simply glaze them with jelly.
- Decorate them soberly and set them on the Mousse.