3293 Mignonettes de Poulet

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Take the required number of minion fillets of chicken and inset them with small slices of ox tongue and truffle. Arrange in a buttered tray forming them in the shape of circles.

Take the same number of cooked artichoke bottoms, trim them and cut tooth shape around the edges; heat them in butter and fill with a fairly stiff purée of white of chicken mixed with a little Sauce Suprême; smooth dome shape.

Poach the minion fillets with butter and mushroom cooking liquor and when ready, place one on each of the prepared artichoke bottoms; arrange in a circle on a dish and serve accompanied with Sauce Suprême.