3.338 French Suprêmes de Volaille à Blanc avec Asperges

Cycle 3 – Item 338

8 (Sat) December 2012

Suprêmes de Volaille à Blanc avec Asperges


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

Project 30/30/30: 38 of 45 (see also 45/45/45)

Throughout the past November, I challenged myself to eat 30 dishes from 30 countries over the course of 30 consecutive days – and succeeded.  I will continue the project until I run out of dishes or countries or restaurants or steam or money, aiming for 50.

France is the 38th country.

I wanted to do something special for France, representing one of the greatest culinary traditions in history, but ultimately went with this relatively simple dish.  It’s just chicken (volaille) breast (supreme) in a cream sauce (blanc).  I adapted a recipe from the ever reliable Mastering the Art of French Cooking, adding the asparagus (asperges) at the last minute.

It turned out very well.  In particular, Julia’s tip for using the meat’s “springiness” to determine doneness resulted in a perfectly cooked, perfectly juicy breast that paired with the cream sauce for a most luxurious texture.  W claimed that it was the best chicken dish that I’ve ever done.  Thanks.

(See also BOOZE)



These are screen-shot comments from the prior site. If you wish to leave a new comment, please do so in the live comment section below.

Leave a Reply