3155 Suprême de Volaille Judic

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the suprêmes heart shape, season and cook them under cover with butter, keeping them white.

Arrange on a dish each placed on a half of braised lettuce; decorate each with a slice of truffle and a cock’s kidney and coat lightly with Jus lié.