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Jellied chicken
Cooking
Step 1
Soak gelatin in cold water, squeeze, pour into warmed broth and cook until gelatin is completely dissolved. Let cool. Pour the jelly in a thin layer 5 mm thick into a round deep dish and refrigerate for 30 minutes. Pass the fried chicken meat through a meat grinder twice. Add butter, season with salt, pepper, nutmeg to taste, beat the pate well with a fork or whisk. Cut boiled chicken meat into thin slices and put in a dish on a layer of jelly. Squeeze a little chicken pate onto each slice using a cornet. Garnish the dish with tomato slices and herbs. Pour over the remaining jelly and let it completely harden in the refrigerator.
Ingredients
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