Recovering a hen, corn, egg and pitu chocolates soup
- Time Time: 1 h
Ingredients
Serves 4:
- Chicken Bombon
- Fresh Pasta Noodles
- Chicken Consommé
- Shelled Sweetcorn
- Marinated Yolks
Preparation
Marinate the breasts with garlic and parsley, cut into fillets. Season with salt and pepper and make layers of 4 or 5 fillets, roll into tubes. Freeze the tubes, cut into slices and line bonbon moulds.
Bonbon filling: 300 g chicken juice concentrate, stewed and shredded chicken and 1 g agar-agar.
Prepare a clarified chicken stock (consommé) from 2 litres of defatted chicken stock and 4 egg whites. Add noodles. Shape the marinated egg yolks into sheets and use them for plating.