|Aspic jelly||1⁄2 Pint|
|Truffle/Pickled walnut||4 Tablespoon|
Joint chicken, remove skin and excess fat, and as much bone as possible.
Trim joints to a neat shape.
Melt aspic jelly; when almost cool, blend 1/4 pt carefully into mayonnaise.
A smooth glossy sauce will be obtained by passing it through a tammy cloth (i.e.
a piece of well-washed flannel).
This is most easily done by twisting the ends of the cloth containing the sauce in opposite directions.
Place the pieces of chicken on a wire cooling-tray, and mask them with the sauce when it is of a good coating consistency.
Use a small ladle or tablespoon.
Decorate when almost set with cut shapes of truffle (pickled walnut is cheaper, but must previously be drained on clean blotting-paper) and chervil or other colourful garnish.
Mask with a thin layer of the remaining aspic jelly.
Arrange on a bed of dressed salad, or on a dish flooded with coloured aspic.
Decorate the edge of the dish with endive, cucumber and blocks of aspic jelly, if liked.