3176 Suprême de Volaille Valencay

Method

Stuff the suprêmes with finely diced truffle mixed with a little well reduced Sauce Allemande, flour, egg and breadcrumb and shallow fry them in clarified butter.

For each suprême prepare two Croûtons of bread cut cockscomb shape and fried in butter; cover them dome-shape with chicken forcemeat containing chopped truffles and place in a warm oven to cook the forcemeat.

Arrange the suprêmes in a circle on a dish and surround with the prepared Croûtons.

Serve accompanied with a dish of a purée of mushrooms.

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