Poulet Sauté à l'Anversoise (Chicken in Cream and Sauce Suprême with Hop Shoots and Tongue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 chicken
- butter
- cream
- 1 decilitre sauce Suprême
- 250 grammes hop shoots
- 125 grammes well-red tongue
Instructions
- Brown and cook the chicken pieces in butter without letting them colour.
- Deglaze with cream and add a decilitre of sauce Suprême.
- Reduce by a third.
- Mix into the sauce 250 grammes of blanched hop shoots, kept a little firm, and 125 grammes of well-red tongue cut in julienne.
- Dish up in a terrine.