Mushroom Salad with Medallions of Chicken

Ingredients

• 4 pieces Chicken breasts (Quantity estimated (not specified in original recipe))
• 1 cup Forcemeat (prepared, or see notes) (Quantity estimated (not specified in original recipe). Forcemeat is a seasoned meat mixture. Can be store-bought or homemade. If making, use a combination of ground meat (chicken, pork, or veal), breadcrumbs, egg, and seasonings.)
• 4 cups Chicken stock (Quantity estimated (not specified in original recipe))
• 4 slices Cooked tongue (or substitute) (Quantity estimated (not specified in original recipe). Can substitute with ham or other cooked meat.)
• 4 tablespoons Green butter (see notes) (Quantity estimated (not specified in original recipe). Green butter is butter mixed with herbs. Recipe not provided, so estimate based on similar recipes. Use 1/4 cup butter and 2 tablespoons chopped fresh herbs (parsley, chives, etc.).)
• 1 cup White chaud-froid sauce (see notes) (Quantity estimated (not specified in original recipe). Chaud-froid sauce is a cold sauce, often made with a béchamel base. Recipe not provided, so estimate based on similar recipes. Can be store-bought or homemade.)
• 1 tablespoon Truffles (optional) (Quantity estimated (not specified in original recipe))
• 1 tablespoon Ham (optional) (Quantity estimated (not specified in original recipe))
• 1 cup Aspic jelly (Quantity estimated (not specified in original recipe))
• 1 can White button mushrooms, canned (Quantity estimated (not specified in original recipe))
• 1 bunch Lettuce leaves (Quantity estimated (not specified in original recipe))
• 1/2 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 1/2 cup Tartare sauce (Quantity estimated (not specified in original recipe))

Instructions

1. 1Bone the chicken breasts. Fill each breast with forcemeat. Cook the chicken breasts in chicken stock until tender, approximately 20-25 minutes. Remove from stock and place between two dishes to press until cold.
2. 2Once the chicken is cold, cut it into slices and stamp into rounds. Stamp out an equal number of rounds from the cooked tongue (or substitute). Spread the tongue rounds with green butter and place the chicken rounds evenly on top. Coat the chicken medallions with white chaud-froid sauce and decorate with truffles or ham, if desired. When the sauce has set, brush over the medallions with aspic jelly, cold but not set. When thoroughly cold, stamp out with a round cutter.
3. 3Drain and dry the canned white button mushrooms. Toss them in cold aspic until well coated. When the jelly has set, pile the mushrooms high in the center of a serving dish.
4. 4Arrange the chicken medallions around the mushrooms, resting them on delicate leaves of lettuce. Serve with mayonnaise or tartare sauce.