Chicken Glazed Treats

Preparation:

Preparation: Pass the chicken breast through an electric mincer and collect the result in a bowl. Add the cream without whipping it, half egg white and a pinch of salt. Work the mixture with a whisk until it becomes thick and frothy. Then put it in a pastry bag with a smooth nozzle and let it come out in tufts (pastries) which you will arrange in a buttered baking dish. Put it in the oven already at 200 degrees for about 10 minutes. Put the isinglass to soak in cold water and heat the milk. In a saucepan mix 20 g of butter with the flour and dilute the roux with the hot milk, in which you have dissolved the well squeezed isinglass. Keep this béchamel sauce on the heat for about 5 minutes, making it simmer, then turn it off and let it cool until it starts to simmer. In the meantime, take the chicken pastries out of the oven and place them on a pastry rack resting on a tray. Cover them abundantly with the prepared béchamel, keeping 2 spoonfuls aside. With this dilute a teaspoon of ketchup then put it all in a croissant to decorate. Garnish the sweets with a squiggle of ketchup and a small piece of peeled pistachio. Then arrange them on a suitable plate and keep them in a cool place for 60 minutes before serving.