Suprême de Volaille Wolseley (Heart-Shaped Chicken Suprêmes with Farce Mousseline and Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- farce Mousseline
- sauce Suprême
- fried bread
- asparagus tips
Instructions
- Cut the suprêmes into heart shapes.
- Stuff them with farce Mousseline and poach them dry.
- Coat them with sauce Suprême.
- Arrange them along a pad of fried bread, setting a small bundle of asparagus tips between each one.