3668 Suprêmes de Perdreau Véron

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Remove the breasts of the partridge and trim them.

Poach the legs and livers in Game Stock; when cooked remove all the bones and finely pound the flesh and the liver with half its quantity of truffle. Pass through a fine sieve, mix the resultant purée with a few spoonfuls of game Velouté then add an equal quantity of chestnut purée and mix together with a little butter. Keep warm.

A few minutes before serving, season and shallow fry the Suprêmes in butter.

Place the purée in the centre of a round dish, mould dome-shape and surround with the Suprêmes alternating with Croûtons of bread cut in the shape of cockscombs and fried in butter. Surround with a cordon of game-flavoured Sauce Demi-glace and serve some of the sauce separately.