3 tablespoons of cognac
1/4 cup of mushroom liquid
250g of chicken breast
1 cup of chicken broth
1 tablespoon of unflavored gelatin
3/4 cup of canned mushrooms, small pieces
1 tablespoon of English mustard
1/4 cup of black olives, pitted and sliced
1/4 cup of fresh parsley
1/4 teaspoon of nutmeg
crackers or water crackers
3 tablespoons of cognac
1/4 cup of mushroom liquid
250g of chicken breast
1 cup of chicken broth
1 tablespoon of unflavored gelatin
3/4 cup of canned mushrooms, small pieces
1 tablespoon of English mustard
1/4 cup of black olives, pitted and sliced
1/4 cup of fresh parsley
1/4 teaspoon of nutmeg
crackers or water crackers
Combine the cognac and mushroom liquid in a small saucepan
Add the chicken breasts and bring to a boil
Cook rapidly until the chicken is cooked and the liquid has evaporated, for about 5 minutes
Pour 1/4 cup of chicken broth into a blender
Add the gelatin and let it soften
Heat 1/2 cup of chicken broth until boiling and add to the blender
Blend at low speed until the gelatin is fully dissolved
Use an rubber spatula to scrape the sides of the blender
Add the remaining chicken broth, mushrooms, chicken breasts, English mustard, olives, parsley, and nutmeg
Tamp and blend at high speed until smooth
Pour into a mold with a capacity of 3 cups
Refrigerate for several hours or overnight
Unmold and serve over crackers or water crackers.
