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Chicken mayonnaise
1 serving
Pour the cooled chickens with mousse, garnish with pieces of jelly tinted with burnt sugar and parsley greens, side with hard-boiled and chopped circles of eggs, cauliflower, green peas, figures from boiled carrots and beets, having previously dipped each piece in mustard sauce. Put the finished chicken mayonnaise in the refrigerator for 30-40 minutes, and then serve.
Pour the cooled chickens with mousse, garnish with pieces of jelly tinted with burnt sugar and parsley greens, side with hard-boiled and chopped circles of eggs, cauliflower, green peas, figures from boiled carrots and beets, having previously dipped each piece in mustard sauce. Put the finished chicken mayonnaise in the refrigerator for 30-40 minutes, and then serve.
chicken - 2-3 pcs., beef - 400 g, carrots - 1 pc., parsley root - 1 pc., celery root - 1 pc., bay leaf - 1-2 pcs., allspice - 5-10 peas
