Chicken mousse with supreme sauce

Clean and wash the chicken fiammeggiate, spellatelo and disossatelo, using a sharp knife, obtaining all the pulp.

Delete the nerves and tendons.

Put the chicken carcass, skin, celery, carrot and onion in a pan with 150 cl of water and salt, and cook over moderate heat for about an hour, so you get the broth.

Finely chop the flesh of the chicken, then iron the paper in a blender and put it in a bowl with salt and pepper.

Add the cream a little at a time, taking care to stir vigorously with a wooden spatula.

The cream should be gradually absorbed by the chicken pulp and blend in perfectly.

To facilitate this operation should immerse the bowl into a container with crushed ice.

Mounted slightly, but not whites, 3 egg whites and blend the chicken pulp, mixing it with great delicacy.

Boil in a small saucepan a little water and add a spoonful of mixture as proof: If you rassoderà and will remain well Kingdom means that okay, if instead you will tend to crumble join another egg, lightly fitted.

Butter a mold box, pour in the mixture, chicken livellandone, and put it in a water bath in another container.

Passed in warm oven (200 degrees) for about 30 minutes, adding a little cold water every now and then, if the water in the water bath should boil too strong.

Remove from oven and let cool for about 10 minutes before gently unmold on serving dish.

Once the broth is ready, strain it and keep on very low heat.

Melt 30 g of butter in a saucepan, add the flour, stir thoroughly and wet, a little at a time, with 75 cl of freshly prepared broth.

Simmer at moderate flame for 20 minutes, stirring constantly.

Remove the sauce from the heat, add the two egg yolks, stir thoroughly and add, always turning, the remaining cream.

Check the salt and pepper and keep the sauce warm, in a Bain-Marie until time to go to the table.

Add the remaining butter to the sauce, stir thoroughly and pour a portion on the flan, while lay what remains in the Pan, that shall serve.

You can simplify this complex recipe with boil whole chicken, then the flesh: already cooked, and continuing as mentioned above.

The amount of cream is determined by the ability of minced chicken meat absorb it.