3146 Suprême de Volaille Elizabeth

Name: Suprême de Volaille Elizabeth
Cuisine: France
Ingredients: chickens; oysters; truffle; beurre noisette

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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.