Chicken Mousse With Supreme Sauce

Preparation:

Preparation: Clean, flame and wash the chicken, skin and bone it, using a sharp knife, extracting all the pulp. Remove the nerves and tendons. Put the chicken carcass, the skin, the celery, the carrot and the onion in a saucepan with 150 cl of water and the salt, and cook over a moderate heat for about an hour, in order to obtain the broth. Finely chop the chicken meat, then pass it in the blender and put it in a bowl with salt and pepper. Gradually add the cream, taking care to mix vigorously with a wooden spatula. The cream should be gradually absorbed by the chicken meat and blend perfectly. To facilitate this operation it will be advisable to immerse the terrine in a container containing crushed ice. Lightly whip the 3 egg whites, but not stiff, and incorporate them into the chicken meat, mixing very delicately. Boil a little water in a saucepan and pour a spoonful of the mixture as a test: if it hardens and stays together it means that it's fine, if instead it tends to crumble you will have to add another egg white, also slightly whipped. Butter a loaf pan, pour the chicken mixture into it, leveling the surface, and place it in another container in a bain-marie. Place in a hot oven (200 degrees) for about 30 minutes, occasionally adding a little cold water if the water in the bain-marie boils too hot. Remove from the oven and leave to cool for about 10 minutes, before gently unmolding onto a serving plate. As soon as the broth is ready, filter it and keep it on a very low heat. Melt 30 g of butter in a small saucepan, add the flour, mix carefully and pour over, a little at a time, with 75 cl of freshly prepared broth. Cook over medium heat for 20 minutes, stirring constantly. Remove the sauce from the heat, add the two egg yolks, mix carefully and add the remaining cream, stirring constantly. Check the salt and pepper and keep the sauce warm, in a bain-marie, until it's time to serve. Add the remaining butter to the sauce, mix carefully and pour a part of it on the flan, while you put the rest in the gravy boat, which you will serve separately. You can simplify this complex recipe by boiling the whole chicken, then obtaining the already cooked meat, and continuing as mentioned. The amount of cream is determined by the ability of the minced chicken to absorb it.