Suprême en Pâte
A piecemeal representation of the venerable Coq en Pâte, a whole rooster baked in a savory pastry crust generally decorated and molded so as to suggest a poultry form. In this case a Frenched and brined chicken airliner. Baked in a butter and lard based pâte à foncer (50% short crust). Seam is on the bottom and the chimney makes room for the bone while allowing steam to escape. Decorative feather emotes the bird within. 4 coats egg wash. Cavity is then filled with aspic made from reduced consommé. Must be baked at a very high temperature to ensure that the pastry has a chance to cook before the chicken breast overcooks and shrinks down to nothing. A layer of toasted coarse breadcrumbs may absorb any of the excessive juice the chicken might release.