INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE
FOR THE GLAZE
Place the chicken, peppercorns, thyme, celery, carrots and onion in an
oven-proof dish. Almost cover with water and then foil. Place in a
moderate oven for 15-20 minutes until the breasts are just cooked
through. Allow to cool completely. Reserving the stock.
Melt the butter in a sauce-pan add the flour and cook thoroughly.
Then add the bay-leaf and remove from the heat.
Place the gelatine granules in a heat-proof bowl, heat the stock and
then pour over the gelatine whisking thoroughly until completely
dissolved.
Put the white sauce back onto the heat and slowly add the stock and
gelatine, allow to simmer for a couple of minutes. Then remove from
the heat and allow to cool but not set.
Stir the cream into the sauce as it is cooling. Remove the skin from
the chicken and place on a board or plastic tray. Pour the white sauce
generously over the chicken. Place in a cool place and allow to set
for 2-3 hours.
When the sauce is set make up the aspic according to manufacturers
instructions.
Allow to cool and thicken.
Meanwhile make diamond shapes from the cucumber and place on top of
each chicken piece.
When the aspic is a glue like consistency brush over the chicken
pieces and allow to set for 1-2 hours.
Garnish with the salad leaves.
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