3164 Suprême de Volaille en Papillote

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.