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Chicken Loaf Nivernaise

DIRECTIONS

Put the gelatin, stock, onion, and garlic in the container of a food processor and blend.
Add the remaining ingredients and blend for a few seconds until well combined.
Pour the mixture into a 9 x 5 x 3-inch loaf pan and chill until set.
Put the gelatin and boiling water into the container of a food processor and blend for a few seconds.
Add the carrots, mayonnaise and pepper and blend until carrots are puréed.
Pour the mixture into the loaf pan over the chicken mousse and chill until set.
When ready to serve, unmold on a cold serving platter and garnish with salad greens and small cutouts of sliced cooked carrot. Serve with mayonnaise.