Suprême de volaille Marie-Thérèse (Chicken Suprêmes with Chicken Rice Pilaw and Sauce Suprême)

Ingredients

• chicken suprêmes
• rice
• chicken stock (fonds de volaille)
• butter
• white of chicken
• sauce Suprême
• scarlet tongue

Instructions

1. Cook a riz Pilaw moistened with chicken stock; butter it when it is at the right point.
2. Mix in 200 grammes of chopped white of chicken for every 500 grammes of rice.
3. Press the rice into a low, well-buttered dome mould and turn it out on a round dish.
4. Poach the suprêmes dry and arrange them along the rice.
5. Coat with sauce Suprême and set a slice of scarlet tongue cut cockscomb-shaped between each suprême.
6. Serve sauce Suprême separately.