Suprême de volaille Favorite (Chicken Suprêmes with Foie Gras and Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- clarified butter
- foie gras
- butter
- asparagus tips
- light meat glaze (glace de viande)
Instructions
- Sauté the suprêmes in clarified butter.
- Sauté slices of foie gras in butter and arrange the suprêmes in a crown on them.
- Place a bouquet of asparagus tips bound with butter in the centre.
- Serve a sauceboat of light buttered meat glaze separately.