3137 Suprême de Volaille Boitelle

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the suprêmes heart shape, place in a buttered shallow pan with 300 g (11 oz) sliced mushrooms, season with salt and pepper and sprinkle with a few drops of lemon juice; cover and cook slowly in a moderate oven.

Arrange in a circle in a deep dish, with the mushrooms in the centre.

Add to the cooking liquor, which has come from the mushrooms, 80 g ( oz) butter and a few drops of lemon juice. Pour this sauce over the suprêmes and sprinkle with chopped parsley.