Roast hazelnut chicken and cool. Remove the meat from the bones and cut into small cubes.
Boil the bones and prepare the indicated mass of aspic from the broth with gelatin.
Cut potatoes, cucumber and cornichons into cubes, cut truffles into fine slices, mince crab meat.
Spread a baking dish with washed lettuce leaves and put the prepared ingredients in it alternately. Pour a little provencale sauce on each and garnish with herbs, crab meat and truffles. Cut fine strips from the cooled aspic and place them like a net over the lettuce.
You can also enrich this leaf salad with boiled, chopped egg, diced apples, boiled carrots or finely chopped spring onions.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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