Fillets of Fowl in Aspic

Ingredients

• aspic
• fillets of fowl (slices from the breast of a large fowl)
• water (for dipping)

Directions

1. Prepare a mould by laying a layer of aspic at the bottom and letting it cool.

2. Once cold, decorate the bottom with omelet pieces.

3. Add more aspic to the mould, about 2 inches high, and let it cool.

4. Arrange the fillets of fowl around the sides of the mould.

5. Pour in a little more aspic to set the fillets in place, then let it cool again.

6. Fill the mould with aspic and let it cool completely.

7. To serve, dip the mould in warm water to release the aspic and turn it out onto a plate.