Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Supreme de Volaille de Bresse

By Chef Thomas Henkelmann

  • 4 servings
  • 1 h 10 min

Ingredients:

2 Bresse Chicken 4 Slices of Foie Gras (30g each) 50g of Ghee 25g of Flour 1 Egg Fresh Mie de Pain (inside of bread loaf) Salt, Pepper

For the sauce:

The Ground Chicken Carcasses 1 Onion 1 Carrot 2 Tomatoes 1 Bouquet garni 25cl of Sylvaner 1 Glass of Porto 1 cup of thick Crème fraîche 100g of Butter

Directions

  1. Detach the chicken breast, remove the skin. With a small knife, split the supreme and insert the Foie Gras slices. Close it up, season it with Salt and Pepper. Flour them then dip them in the beaten egg and the fresh Mie de Pain.
  2. Wash and peel the vegetables. Prepare the chicken carcass stock. In a saucepot, brownthe bones together with the carrot, onion, tomatoes (all thinly-sliced) and the bouquetgarni. Wet with the Sylvaner and water to the tip of the carcass. Let it simmer for an hour.
  3. Pass the stock through a chinoise, and pour into a frying pan. Add the glass of Porto and the crème and let it reduce to half. Then add the cold diced butter while stirring.
    Then season it as you like.
  4. Pass the stock through a chinoise, and pour into a frying pan. Add the glass of Porto and the crème and let it reduce to half. Then add the cold diced butter while stirring.
    Then season it as you like.