Chaudfroid of Chicken
Ingredients
- 6 cooked chicken joints
- 4 1/3 floz aspic jelly
- 12 1/2 floz mayonnaise
- lettuce leaves
- 3 sticks celery
- 2 hard-boiled eggs
for the garnish
- stoned seeded olives or gherkins
- tomato wedges or slices
Instructions
- Remove the skin, excess fat, and bones from the chicken joints, keeping the pieces in neat shapes.
- Melt the aspic jelly, and leave to cool.
- Just before it reaches setting point, while still tepid, add half the mayonnaise, and whisk in. Blend to a smooth consistency.
- Place the chicken joints on a wire cooling tray and coat with the mayonnaise sauce as soon as it reaches a good coating consistency.
- Arrange the lettuce leaves on a serving dish and place the chicken joints on top.
- Prepare and chop the celery, slice the eggs, and arrange these round the chicken.
- Spoon the remaining mayonnaise over the celery and egg.
- Garnish with the olives or gherkins and the tomatoes.
Calories: 780 kcal
Carbohydrates: 16 g
Protein: 24 g
Fat: 68g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 208 mg
Sodium: 528 mg
Potassium: 316 mg
Fiber: 1 g
Sugar: 12 g
Vitamin A: 254 IU
Vitamin C: 2 mg
Calcium: 30 mg
Iron: 1 mg