Supremes à blanc

4 supremes
1/2 tsp lemon juice
salt, white pepper
2 Tbsp of butter

  • Preheat oven to 350°F.
  • Rub the supremes with lemon juice and sprinkle with salt and pepper.
  • In an oven proof dish, melt the butter until it bubbles, and put the supremes into it.
  • Cook the supremes a little bit on each side until white.
  • Put the dish covered with wax paper in the oven.
  • Cook for 6 minutes.
  • Take the supremes out of the dish and reserve.

For the sauce

1/4 cup of stock
1/4 cup vermouth
1/2 cup whipping cream lemon juice, parsley

  • Pour the stock and wine with the cooking butter in the dish.
  • Boil down quickly until syrupy.
  • Stir in the cream and boil down again.
  • Taste for seasoning, add some lemon juice.
  • Put the supremes back into the dish and sprinkle with parsley.