Rotisserie chicken thighs and breasts, 8 thin slices of ham or ham, 2 tablespoons of gelatin, a glass of broth, a glass of white wine, half a cup of mayonnaise, half a cup of sweet cream, half a cup of raw white currants or compote or grapes (seedless)
Arrange nicely cut pieces of chicken on the platter (without bones), put a slice of sausage or ham on each. Boil the broth with the wine, add gelatin soaked in cold water and bring to the boil, then remove from heat and cool; possibly add salt a little. When the jelly starts to harden, Pour over the prepared fillets and put in the fridge, to freeze.
Prepare the sauce just before serving. Mix the mayonnaise with the cream and add the washed fruit (from raw currants, cut the dark tips with scissors).