Slice the supremes diagonally so that you get sticks the size of your little finger.
Cut the white leeks into four, wash under running water, then cut into sticks the same length as the straight menus. Cook in boiling salted water for about 10 minutes. Drain, put back in the pan that was used for cooking. Add salt, pepper and 3 tablespoons of whipping cream. Let cook for 3 minutes. Book.
Put two knobs of butter in a pan. Season the straight menus with salt and pepper. pan-fry them gently for 2 minutes in the butter without searing them too much. Book on a clean cloth.
Degrease the pan. Deglaze with cognac. Moisten with chicken stock or chicken broth. Let reduce by 50%. Then add 3 tablespoons of cream, tarragon and pink peppercorns. Leave to boil for a few more minutes.
Arrange the leek fondue in a crown in the center of each plate, then arrange the straight menus in a fan shape. Go in the oven.
Finish the sauce by adding the remaining two knobs of butter. Winnow. Take the plates out of the oven and coat the straight menus. Sprinkle with chopped chives.
Note:lightly crush the pink peppercorns so that they give off their subtle fragrance.
Source:Hubert's Favorite Recipes
