Bon Appétit No. 34

Chicken Floating Islands &

Spread mayo mixed with fresh cream/salad mayo dressing on one side of the roundels. Set aside.
Take 2/3 spoonfuls of mayo and fold into the shredded chicken, with salt/pepper/mustard as your taste allows.
Now spread the shredded chicken liberally.
Cover with another slice of bread roundel (the mayo-layered side now on top of the shredded chicken).
The roundel sandwiches are now ready.
Take a big round serving flat platter, or a large rectangular one.
Place the roundels on top and spread them such that there is enough space in between the chicken sandwiches so prepared.
Now first sit comfortably on a chair, keep the tray in front of you, and start layering/covering all the roundels as you would do icing on a cake. Cover the sides also.
When all is done, spread the leftover mayo-mixed cream base in the intervening areas, so that they look like floating islands on a bed of mayo.
Create enough space in your fridge. Let it chill 5/6/7 hours.

Spread shredded pineapple and mixed fruit cuts—super garnish with some grated cheese.
The dish looks very attractive; saliva will start to dribble.
Chill again for another couple of hours.
Enjoy with pink pasta and mint chutney along with some cutlets and stir-fry broccoli and half-sautéed tomato rounds. It’s a very big hit at my home.
I haven’t made it in years. But now that the kids reminded me… I thought… why not share with you all as well.

Replace the chicken shreds with grated paneer with proper seasoning.

Rest of the procedure remains the same.