Poulet Sauté Fédora

Suprêmes in Sauce


Make Sauce Suprême. Chop 2 raw shrimp in their shells and cook in 6 tablespoons water. Reduce liquids to about 2 tablespoons. Strain into Sauce Supreme. Discard, or shell and eat shrimp. Add 1 tablespoon lemon juice. Cut 1 truffle into julienne strips. Add to sauce. Cut 8 suprêmes into fillets. Sauté to a “golden” color. Put on platter. Deglaze pan with 2 tablespoons crème fraîche. Strain into sauce. Add dash of cayenne pepper. Glaze suprême fillets with sauce and serve remainder of sauce separately.


Musigny Blanc