3143 Suprême de Volaille à la Dreux

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Make some incisions at short intervals in the suprêmes and half insert into these, small round slices of truffle and cooked salt ox tongue. Season and cook under cover with butter in a moderate oven keeping them white.

Arrange on a dish and surround with a garnish of cockscombs and kidneys and slices of truffle. Coat the garnish lightly with Sauce Allemande.