3167 Suprême de Volaille à la Périgueux

Name: Suprême de Volaille à la Périgueux
Cuisine: France
Ingredients: butter; forcemeat; mousseline; truffled

Preparation info

Appears in

Published 1903

Method

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

Arrange in