3133 Supreme de Volaille Alexandra

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season and cook the suprêmes under cover with butter, keeping them slightly underdone.

Arrange on a dish with a slice of truffle on each, coat with chicken-flavoured Sauce Mornay, glaze then surround with bouquets of buttered asparagus tips.