Suprême de volaille Boistelle (Chicken Suprêmes Poached with Mushrooms)

Ingredients

• chicken suprêmes
• farce Mousseline
• raw mushroom purée
• raw mushrooms
• butter
• salt
• pepper
• lemon juice
• butter
• chopped parsley

Instructions

1. Cut the suprêmes into heart shapes and stuff them with farce Mousseline mixed with half its quantity of raw mushroom purée.
2. Arrange them in a buttered sauté pan with 300 grammes of raw mushrooms, peeled and shredded.
3. Season with salt and pepper, add a dash of lemon juice, cover, and poach slowly in a slow oven.
4. Dress the suprêmes in a crown in a timbale with the mushrooms in the middle.
5. Add 80 grammes of butter and a dash of lemon juice to the cooking liquor, which is only the vegetation water of the mushrooms.
6. Pour this liquor over the suprêmes and finish with a pinch of chopped parsley.