3164 Suprême de Volaille en Papillote

Method

Season and quickly colour the suprêmes in butter; enclose each in an oiled or buttered sheet of paper cut heart shape, placing it between 2 slices of ham and layers of thick Sauce Italienne.

Seal the edges by pleating and place on a tray in a fairly hot oven to finish cooking the suprêmes and to blow up the paper.

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