3146 Suprême de Volaille Elizabeth

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Remove the suprêmes from two small chickens and cook them in Beurre Noisette. Place them in a square dish, coat with Sauce Suprême and place on each a few slices of truffle.

Place in the centre 12 nice oysters which have been kept on ice for at least 2 hours in advance.