Delicate chicken paté
Instructions
Saute in a little butter chicken breast cut into slices and then chop along with 200 g of ham.
Boiled, peeled and mashed potatoes to reduce.
Put everything in a bowl and gently mix the softened butter, cream and the sauce.
Add salt and pepper, sprinkle with a tablespoon of brandy.
Stir.
Let stand.
Meanwhile prepare the Jello as directed on the package and, eventually, profumatela with the remaining brandy.
Pour a bit of gelatin into a mold and let cold rectangular slip along the walls.
Place in refrigerator to harden.
With a heart-shaped stencil cut from remaining slices of prosciutto so many hearts.
Hard boil the egg shell, and cut it into slices.
On the bottom of the mold alternate the hearts of ham, egg, floppy leaves of parsley.
Slowly pour over a layer of gelatin and spennellatela even on the walls.
Keep everything in the refrigerator at least half an hour.
When gelatin thickens put into the mold the mixture of chicken.
With the Palm of your hand, gently press the top of the filling, then pour a last layer of gelatin and firm in the refrigerator for at least 5 hours.
Put on the serving dish and serve immediately
