3158 Suprême de Volaille Marie-Thérèse

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a Riz Pilaw made with chicken stock and when cooked, mix in a little butter together with 200 g (7 oz) chopped cooked white of chicken per 500 g (1 lb 2 oz) of cooked rice. Fill a well buttered dome-shaped mould with this rice pressing it in fairly firmly.

Season and cook the suprêmes under cover with a little butter and a few drops of lemon juice, keeping them white.

Demould the rice on to the centre of a round dish and arrange the suprêmes around it. Coat with Sauce Suprême and place a slice of salt ox tongue cut to the shape of a cockscomb between each suprême.

Serve Sauce Suprême separately.