3173 Suprême de Volaille Rossini

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season and shallow fry the suprêmes in butter.

Arrange on a dish, each placed on a shallow fried slice of foie gras and coat with strongly flavoured Sauce Madère containing sliced truffle.