I have read the escoffier de_script_ion of this dish, but am somewhat confused about the presentation.It sounds like the breast would be cut crosswise against the grain, then pounded slighlty but not larger than the artichoke. I would assume use of the cheesecloth for moulding. Anyone have any pointers on this dish? My kids chose it to prepare for a competition. Would presenting a classic dish with modern plating lose points?

bjornk wrote:
Would presenting a classic dish with modern plating lose points?

I doubt it unless the competition was _base_d on set dishes with set examples of required plating, never heard of something like that, but I have not competed in years and years.

From what my feeble mind recalls for competitions its taste, sanitation, nutrition, use of product and then presentation.

Even then for Escoffier recipes I can’t recall seeing plates for the different recipes. Would love to if you have a reference.

Cheers,

CC

this recipe from what i recall is artichoke hearts filled with mushroom puree and Soubise which is a brown or white sauce containing pureed mushrooms,from what i remember the recipe calls for thinly sliced meat tradditionally beef fillet,Chix ok though.I
I couldnt imagine loosing points for plating on modern plates,if i were you i would maby think about putting a modern twist on this meal with your own imput? maby prepare the chix in your own _style_ ? generaly judges like to see this.unless the compotition is strictly traditional guidelines.