Filets de Poulet Saint-Germain (Grilled Chicken Fillets with Sauce Béarnaise and Pea Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken fillets
- seasoning
- oil
- clarified butter
- sauce Béarnaise
- fresh pea purée with cream
Instructions
- Season the chicken fillets.
- Lay them on a sheet of oiled paper and grill them gently, basting with clarified butter.
- Dish them up and serve at the same time a sauce Béarnaise and a timbale of fresh pea purée with cream.