Rolled Ham With Chicken And Almond Mayonnaise
|Oven ready chicken||3 1⁄2 Pound (1 Chicken)|
|Onion||1 Small, peeled and sliced|
|Carrot||1 , peeled and sliced|
|Lemon rind||1 Teaspoon (Slivers Of)|
|Plain flour||1 Ounce|
|Flaked almonds||2 Ounce, toasted|
|Canned ham slices||1 3⁄4 Pound (20 Slices)|
|Stuffed olives||4 (For Garnish)|
Put the chicken in a saucepan with the water, onion, carrot, lemon rind, bay leaf, peppercorns and salt. Bring to the boil, reduce the heat, cover and simmer until the chicken is tender - about 40 minutes. Drain the chicken, reserving the liquor and leave to cool. Melt the butter in another saucepan. Add the flour and cook for 1 to 2 minutes. Gradually stir in the strained chicken cooking liquor.
Bring to the boil and simmer for 3 to 4 minutes. Leave to cool, covered with buttered paper to prevent a skin forming.
Skin the chicken and remove the meat from the bones. Dice the meat and add to the sauce with mayonnaise to taste and the flaked almonds. Divide the chicken filling between the ham slices, placing it towards one end. Roll up. If liked, brush the rolls with aspic glaze. When set, press half a stuffed olive into the end of each roll, cut side outwards. Keep in a cool place until required. Makes 20