Cut the suprêmes heart shape, season and shallow fry in clarified butter.
Arrange in a circle on a dish each placed on a Croquette of asparagus tips of the same shape; place a slice of truffle on each suprême and coat with a little Beurre Noisette.
Serve separately a sauceboat of Jus lié finished with some of the butter from the cooking of the suprêmes.
© 1903 All rights reserved. Published by Taylor and Francis.