[Breasts of Chicken and Mousse of Chicken in Chaud-jroid]
...Julia says this about this rather intimidating recipe..."
When you wish to make something wonderful for an elaborate buffet, such as a wedding breakfast, here is a good idea...
...but it's really just a combination of two recipes I've already done...served over a pretty bed of chopped jelly...
...so firstyou have to make the
VEGAN SUPRÊMES DE VOLAILLE EN CHAUD-FROID, BLANCHE NEIGE...
...and then she says to make the mousse of chicken or of chicken livers...
...so I chose to remake the
VEGAN MOUSSELINE DE VOLAILLE...just because it's a little bit easier...haha...
...and then you make the vegan jelly...
...I just added some agar agar to some vegan chicken broth...let it set up in the fridge...I thought it was funny that you could see my fingerprints in the gel where I'd checked it for firmness...
...and then cut it into little cubes...
...and stirred it up a bit to make a pretty little jeweled bed...
...and then you coat the vegan chicken breasts with chaudfroid sauce
...and then with two knives lift the vegan chicken and mousse onto the bed of cubed jelly...
...and then Julia says to decorate with tarragon leaves or whatever you wish...leaving the possibilities pretty endless...
...so it is a very pretty dish...and probably really was served at a wedding banquet or maybe as a brunch at a fancy wedding shower back in the 60s...not exactly sure when you'd serve this dish today though...and I can't imagine doing it at scale...for a hundred or so people at a wedding...
Substitutions
...you'll need all of the subs from these two recipes:
VEGAN SUPRÊMES DE VOLAILLE EN CHAUD-FROID, BLANCHE NEIGE
VEGAN MOUSSELINE DE VOLAILLE
Vegan chicken broth and agar agar for the jelly...
Recipe here:
Mastering the Art of French Cooking pp. 552-553
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