Aspic de volaille à l'Italienne (Chicken Aspic, Italian Style)

Ingredients

• white aspic jelly
• truffle
• chicken breast
• scarlet tongue
• Italian salad
• sauce Rémoulade

Instructions

1. Line a plain border mould with white jelly and decorate it with broad slices of truffle.
2. Line it with jelly again.
3. Fill the mould with chicken breast, scarlet tongue and truffles cut into a coarse julienne, arranged in distinct layers and moistened with cold melted jelly.
4. Finish filling the mould with jelly.
5. Turn out at the last moment onto a thoroughly cold dish and set a moulded Italian salad in the middle.
6. Serve a sauce Rémoulade separately.