Ailerons de poulet à la Carmélite (Cold Chicken Wings à la Carmélite)

Ingredients

• 1 poulet Reine
• poultry jelly
• Mousse d'écrevisse
• crayfish tails

Instructions

1. Lift the suprêmes from a poached and cooled poulet Reine, leaving the pinion bone attached and detaching the flesh from it.
2. Remove the skin and nap the suprêmes with jelly.
3. Half-fill a timbale wide enough for the two suprêmes with Mousse d'écrevisse.
4. Dish the suprêmes on the Mousse, set one against the other.
5. Arrange a line of crayfish tails, cooked as for bisque, shelled and trimmed, down the middle.
6. Cover the whole with a succulent half-set poultry jelly.
7. Keep 2 hours in the cooler before serving.