Poulet Sauté Van Dyck (Sautéed Chicken with Hop Shoots in Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken
- butter
- 1 decilitre cream
- 1 decilitre sauce Suprême
- 250 grammes hop shoots
Instructions
- Cook the chicken in butter without letting it colour.
- Deglaze with a decilitre of cream.
- Add a decilitre of sauce Suprême and reduce by a third.
- Add the blanched hop shoots to the sauce and simmer for 2 minutes.
- Dress the chicken in a terrine and cover it with the sauce and garnish.