Chaud-froid de volaille à l'Écossaise (Chaud-froid of Chicken, Scottish Style)

Ingredients

• 1 fowl
• scarlet tongue
• truffles
• reduced poultry jelly
• white sauce Chaud-froid
• gherkins
• hard-boiled egg white
• green beans
• poultry jelly

Instructions

1. Lift the suprêmes from a poached and cooled fowl and divide each into 4 or 5 escalopes.
2. Make a salpicon from the trimmings and the flesh left on the carcass, with as much again of scarlet tongue and of truffles, and bind it with reduced poultry jelly.
3. Garnish the escalopes with this salpicon, heaped in a dome.
4. Coat the escalopes white with chaud-froid and sprinkle them at once with chopped tongue, truffle, gherkins and hard-boiled egg white, mixed together.
5. Glaze with jelly and leave to set.
6. Arrange the escalopes in a square deep silver dish, alternating them with ovals cut from slices of scarlet tongue.
7. Garnish the middle with a salad of green beans cut in lozenges and bound with jelly.