Bicolor Chicken Mousse

Preparation:

Preparation: Melt the butter in a pan with the sage and brown the chicken breasts on both sides. Wet them with Brandy and, as soon as this has evaporated, add a little broth and cook. Season with salt and pepper. Blend the chicken breasts finely, adding the cream and a grating of nutmeg. The mixture must be homogeneous. Thoroughly clean the livers. Peel and chop the shallot and fry it in a pan with the butter, add the chicken livers and cook over high heat. Add salt and pepper and add the herbs. Sprinkle with Brandy, let it evaporate and cook. Let the egg harden and cool. Sieve the livers with their cooking juices, add the crushed hard-boiled egg yolk and a couple of tablespoons of lightly whipped cream. Prepare the jelly, following the instructions on the package, pour half of it on the bottom of a rectangular mold and let it harden. Divide the remaining gelatin into 2 parts and add it to the two compounds, mixing gently. Place a layer of chicken mousse in the mold, then one of chicken livers and finally another layer of chicken, allowing each layer to harden in the fridge before pouring the next one. Place the mold in the refrigerator for 3 or 4 hours to firm up, then unmold the two-coloured mousse onto a serving plate, after quickly dipping the mold into boiling water. Serve it, after having decorated it with a julienne of radishes, with croutons of warm bread.