Suprême de volaille Cussy (Chicken Escalopes on Artichoke Bottoms with Truffle and Cock's Kidney)

Ingredients

• chicken suprêmes
• flour
• butter
• artichoke bottoms
• truffle
• cock's kidneys
• chicken gravy

Instructions

1. Cut the suprêmes into escalopes, flatten each slightly and trim them to a round shape.
2. Season them, pass them through flour and sauté them in butter.
3. Dress each escalope on an artichoke bottom of roughly equal size.
4. Place a thick slice of truffle on each escalope and a very white cock's kidney on each slice of truffle.
5. Serve separately a chicken gravy, thickened and buttered.