Supreme de Volaille de Bresse
By Chef Marc Haeberlin
- 4 servings
- 1 hr 10
Ingredients:
2 Bresse Chicken4 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 Carcasses1 Onion
1 Carrot
2 Tomatoes
1 Bouquet garni
25cl of Sylvaner
1 Glass of Porto
1 cup of thick Crème fraîche
100g of Butter