Prep Time: 4 hours, 45 minutes
Cook Time: 35 minutes
Ingredients:
- 8 ounces (200 g) ham
- 8 ounces (200 g) chicken breast
- 1/2 cup unsalted butter
- 3/4 cup fairly thick bechamel sauce, made ahead (see link below), allowed to cool, and stirred well
- Salt & white pepper to taste
- 1 cup whipping cream, whipped
- 4 ounces (100 g) black truffles
- Brandy
- 2 cups firm chicken gelatin, to serve as garnish
Preparation:
Begin by dicing the truffles and setting them to soak in a little brandy.Mince the ham, and then combine it with half the butter and half the béchamel sauce. Put the mixture through a strainer and collect it in a bowl.
Sauté the chicken in a chunk of the remaining butter, seasoning it lightly with salt and pepper. Grind it up and combine it with the remaining butter and béchamel sauce, then put the mixture through a strainer, into a second bowl.
Fold half the whipped cream into each of the bowls, and the diced truffles into the chicken mixture.
Lightly oil a smooth-sided mold large enough to hold both mixtures. Line it with the ham mixture, pressing it against the sides so it sticks. There should be a hollow in the middle; fill it with the chicken mixture. Chill the mold for several hours in the refrigerator, and come serving time turn it out on an elegant plate. Arrange the gelatin around it to serve as garnish, and it's ready.
Yield: 6 portions of Chicken and Ham Mousse
