1 1/2 cups of chicken broth
1 cup of cream
1/2 cup of red wine
1/4 cup of room temperature butter
2 tablespoons of all-purpose flour
500g of cleaned and seasoned chicken breast
2 colorless, unsalted gelatin sheets
2 eggs
Salt to taste
Accessories
Shape of 22 X 10 cm greased with butter
1 1/2 cups of chicken broth
1 cup of cream
1/2 cup of red wine
1/4 cup of room temperature butter
2 tablespoons of all-purpose flour
500g of cleaned and seasoned chicken breast
2 colorless, unsalted gelatin sheets
2 eggs
Salt to taste
Accessories
Shape of 22 X 10 cm greased with butter
Beat the butter and cream in a blender until smooth
Add the chicken slowly and mix well
Heat the oven to high temperature
Stop blending and add the flour, half the wine, eggs, and salt
Mix until combined
Pour the mixture into the mold and bake, covered with aluminum foil for 1 hour
Remove the foil and bake for another 15 minutes or until golden brown
Remove from oven, let cool, and demold
Mix the gelatin with half a cup of chicken broth
Heat in a pan to dissolve
Add the remaining broth and wine
Stir well
Wash the mold and grease it with oil
Pour three-quarters of a cup of gelatin mixture into the mold and let it set in the refrigerator
Place the roll in the center of the mold
Pour the remaining gelatin mixture around the sides
Let it set in the refrigerator until firm
Demold and serve with toasted bread.
