Chicken Chaudfroid

Cold chicken breasts coated in a creamy white sauce, attractively garnished with tomatoes and green pepper and glazed with

aspic, Chicken Chaudfroid (show-fwah) makes an impressive dish for a buffet party. It may be prepared the day before and kept in the refrigerator until just before serving.

6 chicken breasts, skinned and boned

1 teaspoon lemon juice

½ teaspoon salt

1 teaspoon white pepper

2 oz. butter

1 green pepper

1 tomato 15 fl. oz. white chaudfroid

sauce, cool and on the point of setting U pints aspic jelly, cool and on the point of setting


Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

On a wooden board, rub the. chicken breast halves all over with the lemon juice, salt and pepper.

In a large, shallow, flameproof cas-serole, melt the butter over moderate heat. When the foam subsides, add the chicken

breasts, turning them with tongs to coat them well with the butter. Place a piece of aluminium foil over the chicken, cover the casserole and place it in the oven. Bake the chicken breasts for 15 to 20 minutes, or until they are tender. Remove them from the oven and leave them to


While the chicken is baking, remove the seeds and core from the green pepper and cut the pepper into triangles. Slice the tomato and cut each slice in half.

When the chicken breasts are cool, place them on a wire rack with a piece of aluminium foil underneath. Using a spoon, lightly coat each chicken breast with chaudfroid sauce. Leave the chicken breasts until the sauce is firm and set, then coat them a second time.

When the second coating of chaudfroid has set, arrange the chicken pieces on a flat serving dish. Place the tomatoes and green pepper on each piece of chicken to form an attractive pattern.

Cover the decorated chicken with the nearly setting aspic, spooning on an extra coat if necessary after the first has set.

Put the dish in the refrigerator to chill until the aspic has completely set.

Allow the remaining aspic to set com-pletely and chop it into cubes. Arrange the cubes round the chicken. Garnish the dish

with the watercress, cover and place it in the refrigerator until you are ready to serve it.

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