Suprême de volaille aux Champignons, à brun (Chicken Suprêmes Cooked Brown with Mushrooms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- clarified butter
- raw mushrooms
- butter
- mushroom sauce
Instructions
- Cook the suprêmes in clarified butter, as indicated in the Notice.
- Dress them and surround them with raw mushrooms, shredded and tossed in butter.
- Coat with a light mushroom sauce.