1703—Ailerons de Poulet à la Carmélite

Poach a chicken à la Reine; let it cool; raise its suprêmes and leave the humerus bones attached, after having duly cleared them of all meat; skin the suprêmes, and coat them with a little jelly.

Garnish a timbale, just large enough to hold the two wings, half-way up with crayfish mousse. Upon this mousse, set the two suprêmes, opposite one another, and between them set a row of shelled and trimmed crayfishes’ tails, cooked as for bisque. Cover the whole with a succulent half-set chicken jelly, and place in the refrigerator for two hours.