Grandma's Secret Recipes - SUPRÊME OF CHICKEN
Take the breast of a four-pound roasting chicken (stuff very
lightly
with a filling made of chicken, cream and fresh mushrooms
mixed with
white of egg) and have it poached in butter and chicken broth.
After being done remove the suprême and have the sauce reduced to one-quarter
of its volume, then incorporate first one tablespoonful of
sweet
butter and add six finely chopped French shallots, one-half
glass of
white wine, two spoonsful of brown sauce (demi-glacé),
season well
with pepper and salt, let it cook for about three minutes,
and strain
through fine sieve.
Dish suprême on a fried canape cut to shape and sauce it.
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