25 chicken breast halves
25 tablespoons of beef drippings
White coating:
3/4 cup of oil
3/4 cup of wheat flour
8 teaspoons of unflavored gelatin
2 cups of chicken broth
2 cups of milk
1 cup of heavy cream
Aspic:
2 1/2 cups of chicken broth
1 chopped onion
1 eggshell, broken into pieces
1 slightly beaten egg white
1 tablespoon of unflavored gelatin, dissolved in 1/2 cup of cold chicken broth
1/2 cup of white wine
25 chicken breast halves
25 tablespoons of beef drippings
White coating:
3/4 cup of oil
3/4 cup of wheat flour
8 teaspoons of unflavored gelatin
2 cups of chicken broth
2 cups of milk
1 cup of heavy cream
Aspic:
2 1/2 cups of chicken broth
1 chopped onion
1 eggshell, broken into pieces
1 slightly beaten egg white
1 tablespoon of unflavored gelatin, dissolved in 1/2 cup of cold chicken broth
1/2 cup of white wine
Cook the chicken breasts in seasoned water until they are tender
Remove the skins and cut them to obtain a perfect oval shape
Spread 1 tablespoon of beef drippings over each chicken breast, rounding the surface
Heat the oil
Combine the flour and gelatin
Mix well
Add the broth and milk gradually, stirring constantly until the mixture comes to a boil
Add 1 cup of heavy cream
Place the pan in an ice bath and stir with a metal spoon until the mixture cools and thickens
Place the chicken breasts on a grid (use the oven rack) and cover with the mixture
Refrigerate the chicken breasts again
Prepare the aspic: cook the broth slowly with the onion, eggshell, and egg white for 10 minutes
Let it rest for 20 minutes
Strain it through a cloth to make it completely transparent
Soften the gelatin in the cold liquid and dissolve it in the hot liquid over low heat
Add the wine
Let it cool
Place a small amount of the cooled gelatin on top of each chicken breast
Arrange them in a baking dish
Refrigerate the remaining gelatin in a flat or rectangular mold until it is firm
Cut it into small squares and arrange them around the chicken breasts
Garnish each breast with a piece of black olive or red pepper.