Mignonnettes de Poulet (Chicken Filets Mignons on Artichoke Bottoms with Chicken Purée)

Ingredients

• chicken filets mignons
• tongue
• truffle
• butter
• artichoke bottoms
• chicken purée
• mushroom cooking liquor
• sauce Suprême

Instructions

1. Take the number of chicken filets mignons wanted and stud them with tongue and truffle.
2. Range them on a buttered dish, forming each into a ring.
3. Trim and notch the edges of as many artichoke bottoms as there are filets mignons, and heat them in butter.
4. Garnish the artichoke bottoms with a very white chicken purée, kept a little firm and dressed in a dome.
5. Moisten the filets mignons with a little mushroom cooking liquor and poach them in the oven.
6. Arrange the garnished artichoke bottoms in a crown on a round dish and set a filet mignon on each.
7. Serve a sauce Suprême separately.