Suprême de volaille Agnès Sorel (Poached Chicken Suprêmes on Mousseline and Mushroom Tartlets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- farce Mousseline
- raw mushrooms
- butter
- sauce Allemande
- tongue
- truffle
- glace de volaille
Instructions
- Butter oval tartlet moulds and line their bottoms and sides with farce Mousseline.
- Arrange on the forcemeat raw mushrooms, shredded and tossed in butter.
- Cover with forcemeat and poach in a bain-marie.
- Turn the tartlets out in a crown on a round dish and set a poached suprême on each.
- Coat with sauce Allemande and decorate each with a ring of well-red tongue holding a round of truffle in the middle.
- Surround the suprêmes with a thread of blond glace de volaille.