500 g of clean chicken breast
1/4 cup of room temperature butter
1 cup of heavy cream
2 tablespoons of all-purpose flour
1/2 cup of English sauce
2 eggs
Salt to taste
2 envelopes of unsweetened gelatin, 1 1/2 cups of chicken broth
500 g of clean chicken breast
1/4 cup of room temperature butter
1 cup of heavy cream
2 tablespoons of all-purpose flour
1/2 cup of English sauce
2 eggs
Salt to taste
2 envelopes of unsweetened gelatin, 1 1/2 cups of chicken broth
Combine the butter and heavy cream in a blender
Liquefy and gradually add the chicken breast
Blend well
Add the flour, 1/4 cup of English sauce, eggs, and salt to taste
Blend just until mixed
Pour the mixture into an oiled 10 x 22 cm mold
Bake in a preheated oven at 200°C for 1 hour, covered with aluminum foil in a water bath
Remove the foil and continue baking for another 15 minutes or until lightly browned
Remove from the oven, let cool, then unmold
Soften the gelatin in 1/2 cup of chicken broth
Heat the gelatin over low heat to dissolve
Combine with the remaining chicken broth and English sauce
Mix well
Grease the same mold used for baking with oil
Pour 3/4 cup of prepared gelatin into the mold
Refrigerate until set
With the help of a spatula, place the pastry back into the mold
Pour the remaining gelatin on the sides
Return to the refrigerator until firm
Unmold and serve in slices
Serve as an appetizer with crackers or savory biscuits
Total calories: 1,608.
