Ailerons de poulet Lady Wilmer (Cold Chicken Wings Lady Wilmer)

Ingredients

• 3 well-fleshed poulets de grains
• aspic jelly
• Mousse made with the flesh of 3 of the legs
• truffles
• tongue

Instructions

1. Poach 3 well-fleshed poulets de grains, keeping the suprêmes just cooked, and let them cool.
2. Lift the suprêmes as above, trim them and nap them with jelly.
3. With the flesh of 3 of the legs prepare a Mousse and mould it in a dome mould.
4. When the Mousse is set, turn it out onto the serving dish.
5. Dish the ailerons around it, point upwards, fixing them on the Mousse with a little half-set jelly.
6. Mask the Mousse on top and in the intervals between the points with chopped truffle and chopped tongue, alternated.
7. Set a fine glazed truffle on the middle of the Mousse, fixed with a small hâtelet.