1 cup of chicken broth
1 cup of milk
1 tablespoon of unsalted gelatin
2 egg yolks
1/2 teaspoon of salt
1 tablespoon of mustard
to taste, to the pepper sauce
1 1/2 cups of crab meat, well-seasoned
1 tablespoon of chopped parsley
1/4 cup of mayonnaise
1/3 cup of whipped cream
fresh parsley leaves
1 cup of chicken broth
1 cup of milk
1 tablespoon of unsalted gelatin
2 egg yolks
1/2 teaspoon of salt
1 tablespoon of mustard
to taste, to the pepper sauce
1 1/2 cups of crab meat, well-seasoned
1 tablespoon of chopped parsley
1/4 cup of mayonnaise
1/3 cup of whipped cream
fresh parsley leaves
Simmer the chicken broth with milk in a water bath
Dust the gelatin on top
Beat the egg yolks with salt, mustard, and pepper sauce
Cook over low heat, stirring constantly, until the mixture thickens slightly
Remove from the heat and let cool
Add the remaining ingredients, except for parsley
Pour into a 1-liter mold and refrigerate until firm
Unmold and garnish with fresh parsley leaves
Serves 4-6 portions
