3144 Suprême de Volaille à l’Ecarlate

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Inset the suprêmes with round slices only of salt ox tongue as in the preceding recipe. Season and cook under cover with butter in a moderate oven, keeping them white.

Place each on a Croûton of bread fried in butter and between them place an oval Quenelle made from a Mousseline forcemeat of chicken and sprinkled with chopped salt ox tongue before being cooked. Coat with clear Sauce Suprême so that the red colour of the tongue can be seen.

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