Suprême de volaille Alexandra (Chicken Suprêmes with Sauce Mornay and Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- truffle
- sauce Mornay
- essence of poultry
- asparagus tips
- butter
Instructions
- Poach the suprêmes dry, keeping them slightly underdone.
- Dress them and lay a few slices of truffle on top.
- Coat them with sauce Mornay made with essence of poultry and glaze them.
- Surround with bouquets of asparagus tips bound with butter.