Recipe For Cooking Cream Of Chicken Glace

1 cup of double cream. Salt, paprika and celery pepper. 1/2 cup of chicken aspic. 1 cup of cooked chicken breast cut in cubes.

Have the chicken breast cut into one fourth inch cubes. Add the seasoning to the cream and beat solid; pour over the cream the aspic, which should be cold but liquid, add the chicken cubes and cut and fold the cubes and jelly into the cream. When beginning to set turn the mixture into a brick mould and chill thoroughly on ice. To serve, unmould as any jelly, cut into slices half an inch thick, and these in halves, as the mixture is rich. With forcing-bag and tube decorate each slice with chicken purée, tinted a delicate green with vegetable color paste, then chill again. The most satisfactory way of serving is on individual plates, each resting on a lettuce leaf dressed with French dressing, or on cress leaves and tips, or lettuce cut in ribbons and moistened with French dressing

Chicken Puree For Garnish

1/2 cup of cooked chicken pulp. Pepper and salt. 1/4 cup of Bechamel sauce. 1 cup of liquid aspic jelly. 1/4 cup of cream.

Measure the chicken after it has been chopped, pounded and sifted; add the other ingredients gradually in the order given.

Cream Of Chicken Glace, With Cress Salad