Delicate Chicken Pate

Preparation:

Preparation: Brown the chicken breast cut into slices in a little butter and then chop them together with 200 g of ham. Boil, peel and puree the potatoes. Place everything in a bowl and gently mix the softened butter, cream and bechamel. Salt, pepper, sprinkle with a spoonful of brandy. Jumbled up. Let rest. Meanwhile, prepare the jelly as indicated on the package and, at the end, perfume it with the remaining brandy. Pour a little jelly into a very cold rectangular mold and let it slide along the walls as well. Put to harden in the refrigerator. With a heart-shaped stencil, cut many hearts out of the remaining slices of ham. Boil and shell the egg, cut it into regular slices. On the bottom of the mold alternate the hearts of ham, the egg disks, the parsley leaves. Slowly pour a layer of jelly over it and brush it on the walls as well. Keep everything in the refrigerator for at least half an hour. When the gelatin has set, put the chicken mixture into the mould. Gently press the top of the filling with the palm of your hand, then pour a final layer of jelly and let it harden in the refrigerator for at least 5 hours. Turn out onto a serving plate and serve immediately