Suprême de volaille aux Champignons, à blanc (Poached Chicken Suprêmes with Mushrooms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- mushroom cooking liquor
- mushroom caps
- sauce Allemande
Instructions
- Poach the suprêmes with a little mushroom cooking liquor.
- Dress them in a crown and arrange fine, very white fluted mushroom caps in the middle.
- Add the poaching liquor of the suprêmes to sauce Allemande and coat the dish lightly with it.
- Serve a sauceboat of sauce Allemande separately.