Suprême de volaille Montpensier (Breaded Chicken Suprêmes with Truffle and Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- egg and breadcrumbs (for breading à l'anglaise)
- clarified butter
- truffle
- asparagus tips
- butter
- Beurre noisette
Instructions
- Bread the suprêmes à l'anglaise and sauté them in clarified butter.
- Arrange them in a crown with a slice of truffle on each.
- Surround them with bouquets of asparagus tips bound with butter.
- Sprinkle the suprêmes with a thread of Beurre noisette.