3134 Supreme de Volaille à l’ Ambassadrice

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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

Arrange on a dish, coat with Sauce Suprême and surround with White cooked lamb’s sweetbreads studded with truffle, and bouquets of buttered asparagus tips.