1/2 cup finely chopped onion
1 tablespoon butter or margarine
1 kg boneless chicken breast, skin and bones removed
1 cup water
1/2 cup chopped fresh asparagus
salt to taste
1 cup dry white wine
2 gelatin sheets without flavor
1 tablespoon lemon juice
10-12 fresh asparagus spears
1/4 cup finely chopped parsley
1/2 cup finely chopped onion
1 tablespoon butter or margarine
1 kg boneless chicken breast, skin and bones removed
1 cup water
1/2 cup chopped fresh asparagus
salt to taste
1 cup dry white wine
2 gelatin sheets without flavor
1 tablespoon lemon juice
10-12 fresh asparagus spears
1/4 cup finely chopped parsley
Fry the onion in butter or margarine in a large skillet until golden brown
Add the chicken, water, and 2 tablespoons of chopped fresh asparagus
Season with salt to taste
Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is tender
Remove the chicken from the cooking liquid and cut into 1-cm pieces
Chill thoroughly in the refrigerator
Strain the cooking liquid and chill in the refrigerator
When all is chilled, place the white wine in a saucepan
Add the gelatin sheets
Let sit for 5 minutes
Bring to a boil, stirring constantly, until the gelatin dissolves
Remove any fat that rises to the surface of the strained cooking liquid
Combine the wine, gelatin, and lemon juice
Add enough water to obtain 3 1/2 cups
Pour into a bowl
Chill in the refrigerator until slightly thickened
Place 1/4 cup of the gelatin mixture at the bottom of a round mold about 21.5 cm in diameter
Arrange the asparagus spears on top of the gelatin
Chill in the refrigerator until firm
Combine the remaining gelatin, chicken, and chopped fresh asparagus
Pour into the mold and chill in the refrigerator until firm
To serve, release the sides and unmold
Serve to 8 people.
