Cassolettes Suzanne (Asparagus Tip Cassolettes with Chicken Filet Mignon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- small fluted porcelain cassolettes
- asparagus tips
- Velouté
- chicken filets mignons
- truffle
Instructions
- Bind asparagus tips with Velouté.
- Fill small fluted porcelain cassolettes two thirds full with them.
- Poach a contisé chicken filet mignon at the moment for each cassolette and set it on top to complete the garnish.
- Place a fine slice of truffle in the middle of the filet mignon.