Products Needed:
5 chicken fillets
¾ lb (350 g) chicken or veal liver
¼ lb (90 g) salted pork fat
1 oz (35 g) carrot
1 oz (35 g) onion
1 oz (35 g) Madeira wine
ground nutmeg
2 cups chicken stock
1 tbsp gelatin
salt
sweet pepper
greens
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Directions: – Prepare the liver paste (see the recipe)
- Fillet the chicken — remove the bones, pellicles and sinews, beat thin and season with the salt. Put the liver paste in the middle and make a cutlet of the fillet, wrap in the buttered parchment paper
- Coat the gelatin with water (water/gelatin ratio 6:1) and set aside for swelling until the grains are transparent. Put the fillet in a low pot in one layer, coat with part of warm bouillon, cover and boil at low heat until ready. Cool
– Put the swollen gelatin in a sieve, let superfluous water flow down and combine with warm bouillon. Mix well, bring to boil strain and cool
– Put the fillet in an oval dish, decorate with the sweet pepper slices and greens, coat with the jelly, cool in the refrigerator and pour the jelly again
– Garnish with fresh, marinated or canned vegetables. Serve the mayonnaise separately.
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