Suprême de volaille à la Florentine (Chicken Suprêmes on Spinach with Sauce Mornay)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- leaf spinach
- butter
- sauce Mornay
- chicken essence (essence de volaille)
Instructions
- Poach the suprêmes dry, keeping them underdone.
- Stew leaf spinach in butter and spread it as a bed on the dish.
- Set the suprêmes on the spinach.
- Coat with sauce Mornay flavoured with chicken essence and glaze quickly.