Supremes de volaille a blanc
(from cocinadelmar’s recipe box)
Source: Julia Child's Mastering the Art
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 4 suprêmes
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 4 tablespoons butter
- A heavy, covered flameproof casserole about 10 inches in diameter
- A round of waxed paper cut to fit the casserole
- A hot serving dish
- 1/4 cup chicken or beef stock
- 1/4 cup port, Madeira, or dry white vermouth
- 1 cup heavy cream
- Salt and lemon juice
Directions
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Rub the suprêmes with drops of lemon juice, and sprinkle lightly with salt.
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In the casserole, heat butter until foaming. Quickly roll the suprêmes in the butter, lay the waxed paper over them, cover the casserole, and place in the oven. The length of time it takes to cook the suprêmes depends on how thick they are. Check them after 6 minutes by presssing them with the tip of your finger; they are done when they feel lightly springy and resilient.
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If still soft, return to the oven for a minute or two more.
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Remove the suprêmes to a warm dish; cover, and make the sauce, which will take 2 to 3 minutes.
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Pour the stock and the wine into the casserole with the cooking butter, and boil down rapidly over high heat until the liquid is syrupy.
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Add the cream, and boil until lightly thickened.
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Season to taste with salt and drops of lemon juice. Pour the sauce over the suprêmes and serve.