3151 Suprême de Volaille Henri IV

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the suprêmes into round slices, flatten them slightly and trim; season, flour and shallow fry in clarified butter. Arrange on a dish, each on an artichoke bottom containing a little buttered Meat Glaze, and decorate with a slice of truffle.

Serve Sauce Béarnaise separately.