3132 Suprême de Volaille Albuféra


Cut the suprêmes heart shape, stuff them with Mousseline forcemeat, season and cook under cover with butter, keeping them white.

Place each on a tartlet case filled with small balls of truffles, very small chicken quenelles, button mushrooms, and cocks’ kidneys—all mixed with Sauce Albuféra. Arrange on a dish, lightly coat the suprêmes with the same sauce and serve some separately in a sauceboat.