Poulets à l'Écarlate (Cold Chickens with Scarlet Tongue)

Ingredients

• 3 medium chickens
• stuffing and poaching as for Poularde Dampierre
• white sauce Chaud-froid
• tongue
• truffle
• aspic jelly
• scarlet veal tongues
• large truffles
• sauce Mayonnaise

Instructions

1. Bone out the breasts of 3 medium chickens, then stuff and poach them as for the Poularde Dampierre.
2. When thoroughly cold, coat them with white sauce Chaud-froid.
3. Decorate them with details of tongue and truffle and glaze with jelly.
4. Dress them upright on a dish base, back to back with one another.
5. Between each chicken set a scarlet veal tongue upright, tip uppermost.
6. Place a large jelly-glazed truffle on either side of the tongues.
7. Border the dish with fine croûtons of jelly and serve a sauce Mayonnaise separately.