3134 Supreme de Volaille à l’ Ambassadrice

Name: Supreme de Volaille à l’ Ambassadrice
Cuisine: France
Ingredients: white cooked lamb; sweetbreads; truffle; butter; asparagus tips

Preparation info

Appears in

Published 1903

Method

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 s