3175 Suprême de Volaille Talleyrand

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare 1) a pale baked deep flan case using good short paste and of a size proportionate to the number of suprêmes and the garnish; 2) a garnish of Macaroni à la Crème containing 100 g ( oz) each of diced foie gras and truffle per 250 g (9 oz) of macaroni; and 3) heart-shaped suprêmes seasoned and cooked under cover with butter, and kept white.

Arrange the macaroni in the case, moulding it dome shape; coat the suprêmes with Sauce Allemande then arrange them in the case around the macaroni.

Place the finished case on a serviette on a dish and serve accompanied with a Sauce Madère containing a Julienne of truffle.