Suprême de volaille Chimay (Chicken Suprêmes with Morels and Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- clarified butter
- morels
- asparagus tips
- butter
- jus lié
Instructions
- Cook the suprêmes in clarified butter.
- Sauté the morels and bind the asparagus tips with butter.
- Dress the suprêmes and garnish them with bouquets of morels and asparagus tips.
- Surround with a cord of jus lié.