Chaud-froid de volaille (Chaud-froid of Chicken)

Ingredients

• poularde
• sauce Chaud-froid
• truffle
• aspic jelly

Instructions

1. Poach the poularde and let it cool in its stock.
2. Cut it into regular pieces and remove the skin.
3. Dip the pieces in sauce Chaud-froid prepared, as far as possible, with the stock of the poularde, and arrange them on a tray.
4. Decorate each piece with a fine slice of truffle, glaze with jelly and leave to set.
5. Trim the edges of the pieces as they are dished.
6. Let a layer of fine jelly set in the bottom of a square deep dish, arrange the chaud-froided and decorated pieces on it, cover them entirely with the same jelly and leave to set.
7. To serve, sink the dish into a block of cut clear ice, or surround it with crushed ice.