3170 Suprême de Volaille Régence

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the suprêmes heart shape and lightly flatten them; season and cook under cover with butter, keeping them white.

Arrange on a dish, each placed on a Quenelle of the same shape made from chicken forcemeat and Crayfish Butter. Coat with truffle-flavoured Sauce Suprême. On each suprême place a piece of truffle cut to the shape of an olive and a cock’s kidney; place a cockscomb between each of these two items.