Suprême de volaille Marie-Louise (Breaded Chicken Escalopes on Artichoke Bottoms with Mushroom Purée Soubise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- egg and breadcrumbs (for breading à l'anglaise)
- clarified butter
- small artichoke bottoms
- mushroom purée soubisée
- Beurre noisette
Instructions
- Cut the suprêmes into escalopes, flatten them lightly and trim them round.
- Bread them à l'anglaise and sauté them in clarified butter.
- Garnish each small artichoke bottom with a rather stiff mushroom purée soubisée.
- Set an escalope on each artichoke bottom.
- Sprinkle with a thread of Beurre noisette.