Chicken galantine

Preparation:

Preparation: Chop the chicken breasts and the mortadella together with the mixer, then mix in the whole eggs. Add the other ingredients, plenty of pepper, season with salt and mix again. Press the mixture into an empty can of the ones used for seed oil; the level must reach 7-8 centimeters from the edge. Put the can thus filled in a saucepan filled with cold water so that the water level covers that of the mixture. Cook in a bain-marie for exactly an hour and a half calculated from the moment the water comes to a boil. Drain the can and immediately immerse it in cold water in order to detach the galantine from the can; make it cold. Slice thinly, arrange the slices on a plate and cover with edible gelatine.