Chicken Fillets, with Mushroom Puree

Fillets of roasted chicken in yellow sauce with rice and mushroom puree.

Roast three chickens, having them not quite done. Remove them from the spit, let them get cold and then lift off the fillets from the backs, also the legs and the breasts, trimming and taking off all the skin. Put three teacupfuls of yellow sauce into a pan with a teacupful and a half of aspic jelly, both slightly warmed. Place the pan on the ice and stir until moderately thick; then remove the pan from the ice, dip the pieces of fowl singly into the sauce, covering them entirely, and arrange them side by side on a baking sheet. Fill a border mould with cooked rice, let it set, turn it out onto a dish, fill the center with a puree of mushroom, heaping it up. Arrange the fillets around on top of the border.