3148 Suprême de Volaille Financière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the suprêmes heart shape, stuff with chicken forcemeat containing chopped truffle and cook under cover with butter, keeping them white.

Arrange on a dish, each placed on a heart-shaped Croûton of bread fried in butter and fill the centre with a Financière garnish.

Coat the suprêmes and garnish with Sauce Financière.