3165 Suprême de Volaille Parisienne


Cut the suprêmes into heart-shaped pieces, season them and cook under cover with butter, keeping them white.

Arrange in a circle on a dish, coat with Sauce Allemande and fill the centre with small chicken Quenelles containing chopped truffle and ox tongue; then decorate each suprême with two crescent shapes of ox tongue enclosing one of truffle. Coat these with a little melted Meat Glaze.