1 1/2 cup of skimmed milk
3 tablespoons of unsalted butter, melted
3 egg yolks, separated
1 tablespoon of flavorless gelatin
1/4 cup of cold chicken broth
2 cups of cooked chicken, cut into cubes
black pepper to taste
1/4 teaspoon of sweet paprika
1 tablespoon of finely chopped onion
lettuce leaves
tomato wedges and diced fresh herbs for garnish
1 1/2 cup of skimmed milk
3 tablespoons of unsalted butter, melted
3 egg yolks, separated
1 tablespoon of flavorless gelatin
1/4 cup of cold chicken broth
2 cups of cooked chicken, cut into cubes
black pepper to taste
1/4 teaspoon of sweet paprika
1 tablespoon of finely chopped onion
lettuce leaves
tomato wedges and diced fresh herbs for garnish
In a saucepan, warm the milk over low heat
Add the egg yolks, beating one at a time, stirring vigorously
Cook until thickened and covering a spoonful
Soak the gelatin in cold chicken broth for a few minutes
Combine the remaining ingredients with the hot mixture, except for the whites
Remove from heat and refrigerate until slightly thickened
Beat the whites until frothy and fold delicately into the chicken mixture
Pour into a lightly greased mold
Refrigerate until firm
Unmold onto a bed of lettuce, garnish with tomato wedges and chopped fresh herbs
Serve 6 portions.
