3167 Suprême de Volaille à la Périgueux

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut the suprêmes heart shape and stuff them with truffled Mousseline forcemeat; cook under cover with butter, keeping them white.

Arrange in a circle on a dish and pour some Sauce Périgueux in the middle.