Émincé de volaille Bonne-femme (Sliced Chicken with Potatoes and Mushrooms)

Ingredients

• potatoes
• butter
• mushrooms
• chicken
• Velouté

Instructions

1. Cook the potatoes in water, cut them in rounds and rissolé them lightly in butter.
2. Arrange them as a turban on a buttered dish.
3. Coat the bottom of the dish with a little sauce and with freshly cooked sliced mushrooms.
4. Arrange the chicken, cut into fine escalopes and heated in advance, on top.
5. Coat with buttered Velouté and glaze briskly.