Food in Provence (and elsewhere)

I realise during the afternoon that I don’t have a tamis for making the mousse for stuffing the boned chicken legs. In the past I’ve managed with a sieve and a spatula. But now I’m a professional. So off to a kitchen equipment shop in Montélimar where I find what I need. These things don’t half take some cleaning, though! The next problem is that home foil and cling film comes in 30cm wide rolls and the stuff we work with at Gastronomicom is 50cm wide. But I manage and I have some mousse cooking in the water bath downstairs and the legs in the oven as I prepare the sauce, courgettes and some small peppers as an accompaniment. With the extra mousse, one leg is more than enough for two so we’ll have something for lunch tomorrow. I arrange the courgettes in a ring and put the cooked livers and hearts (two each in this chicken for some reason!) on top next to the slices of leg an mousse. No picture again; I need to think of that rather than just serving up the meal to a waiting J.