3136 Suprême de Volaille Belle-Hélène

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.