Master Class, Menu #13 | 10:57 am | 5 November 2004
Mastering the Art of French Cooking, vol. 1
Suprêmes de Volaille à l’Écossaise, pp. 269
Chicken Breasts with Diced Aromatic Vegetables and Cream
No photo, because it pretty much looks like all the other suprêmes, only with carrots and celery. This, like the others, was very nice. I am sort of tempted to make a deluxe version, combining all three recipes in one whomping sauce, with carrots, celery, onion, mushroom and paprika. CRAZY. Served with rice, a vegetable, and some wine. Next French menu will pull out more stops, I promise, but this one was thrown together while extremely tired (but no! not hungover!) from the previous evening’s Halloween shenanigans.
