Chicken Fondants à la Louisette

Ingredients

• 2 parts chicken purée
• 1 part foie gras purée
• 1 part scarlet tongue purée
• 1 décilitre Allemande sauce (Allemande mother sauce)

Instructions

1. Combine two parts chicken purée with one part foie gras purée and scarlet tongue purée. For every 500 grams of this combined purée, add 1 décilitre of Allemande sauce reduced to a glace (a highly concentrated, glossy coating consistency). Prepare and cook as you would the other fondants [in the section].