120g/4 oz butter, softened
200g/7 oz skinless, boneless chicken breast, sli 300 g/11 oz cooked ham
1 small potato, unpeeled
100 ml/3 1/2 fl oz Bechamel Sauce (see page 58)
1 egg, hard-boiled
salt and pepper
200 ml/7 fl oz double cream
25 g/1oz powdered gelatine
25 ml/ 1 fl oz brandy
1 sprig fresh flat-leaf parsley, leaves only


1.Chill a rectangular mould in the freezer. Meit 25 g/1 oz of the butter in a frying pan. Add the chicken and cook over a medium heat, stirring occasionally, for 8-10 minutes until cooked.
2.Remove from the pan and chop together with 200 g/7 oz of the ham, then place in a bowl.
3.Cook the potato in a pan of lightly salted, boiling water for 10 minutes until tender, then drain, peel and mash.
4.Add the potato to the chicken and ham mixture, then gently stir in the remaining butter, the cream and béchamel sauce and season with salt and pepper.
5.Sprinkle with 1 tablespoon of the brandy and mix, then set aside. Meanwhile, prepare the gelatine according to the packet instructions and add the remaining brandy.
6.Spoon a little gelatine into the chilled mould and turn so that it coats the sides and base. Put in the refrigerator 1 sprig fresh flat-leaf parsley, leaves only salt and pepper to set.
7.Using a heart-shaped cutter, stamp out small hearts from the remaining ham. Shell and silice the egg, preferably with an egg slicer. Arrange the ham hearts on the base of the mould alternating with slices of egg and the parsley leaves.
8.Spoon in another layer of gelatine and brush some over the sides. Return to the refrigerator for at least 30 minutes.
9.When the gelatine has set, spoon in the chicken mixture, pressing it down gently with the palm of your hand. Spoon the remaining gelatine on top.
10.Chill in the refrigerator for at least 5 hours until set. Turn aut on to a serving dish and serve immediately.

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