Suprêmes de volaille Jeannette (Cold Chicken Suprêmes Jeannette)

Ingredients

• 1 fowl
• white sauce Chaud-froid
• tarragon leaves
• poultry jelly
• Parfait de foie gras

Instructions

1. Lift the suprêmes from a poached and cooled fowl and divide each into 4 escalopes.
2. Trim the escalopes into ovals and coat them white with chaud-froid.
3. Decorate them with blanched, well-green tarragon leaves.
4. Set a layer of jelly a centimetre thick in the bottom of a timbale or square dish.
5. Cut slices of Parfait de foie gras to the shape of the escalopes and arrange them on the jelly.
6. Set a chaud-froided escalope on each slice of Parfait and cover with fine half-set poultry jelly.
7. To serve, sink the dish or timbale into a block of cut clear ice.