1707—Médaillons de Volaille Rachel

Prepare some chicken suprêmes as explained under “Chaud-froid Félix Faure” (No. 1691, Chaud-froid Felix Faure), and cut them into collops. Trim these collops with a round, even cutter, and coat them with aspic.

Prepare a mousse from the meat of the legs. Spread this mousse on a tray in a layer one-third in. thick and leave it to set. When it is quite firm, stamp it out with a round, even cutter, dipped in hot water, and a little larger than the one used in trimming the collops.

Set a medallion on each roundel of mousse, fixing it there by means of a little half-set jelly, and arrange the medallion prepared in this way on a square dish.

In their midst set a fine faggot of asparagus-heads; fill the gaps between the medallions with a garnish consisting of a salad of asparagus-heads with cream.

Serve on a block of ice or surround the dish with ice.