Suprême de volaille Henri IV (Chicken Suprême Escalopes on Artichoke Bottoms with Sauce Béarnaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- flour
- clarified butter
- artichoke bottoms
- buttered meat glaze (glace de viande beurrée)
- truffle
- sauce Béarnaise
Instructions
- Cut the suprêmes into escalopes, flatten them lightly and trim them round.
- Season the escalopes, flour them and sauté them in clarified butter.
- Garnish each artichoke bottom lightly with buttered meat glaze.
- Set an escalope on each artichoke bottom and lay a fine slice of truffle on top.
- Serve sauce Béarnaise separately.