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