3141 Suprême de Volaille Cussy

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the suprêmes into fairly thick slices, flatten them slightly and trim. Season, flour and shallow fry in butter.

Place each on an artichoke bottom of the same size, decorate with a thick slice of truffle and place a very white cock’s kidney on the truffle.

Arrange on a dish and serve accompanied with a lightly thickened and buttered chicken gravy.