Directions

1. 1. Boil chicken in stock along with prepared vegetables, bay leaf, peppercorns and parsley. Remove when tender. Leave to cool.
2. 2. Prepare a white sauce with flour, butter, milk and the same quantity of strained stock in which chicken was boiled. Season well and allow to cool.
3. 3. Dissolve gelatine in half the aspic jelly and mix with cooled sauce Whip in cream. Mix well.
4. 4. When chaudfroid sauce is thick enough for coating, skin chicken and quickly coat with sauce. Leave in a cool plan to set firmly.
5. 5. When remaining aspic is nearly setting, coat chicken again with aspic and leave to set. Garnish with vegetables in aspic or tartlets filled with Russian salad or chipolata sausages on sticks.
6. 6. The chicken can be decorated with vegetables cut in fancy shapes and dipped in aspic to form a design. When decorations are set, apply a coat of aspic to keep decorations in place.