Supremes de Volaille Strasbourgüoise

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take as many wings of chicken as you want, allowing one for each person. Trim neatly—that is, remove the skin and scrape away all flesh from the bone, as you do for lamb’s cutlet, so that the bone is clean and bare, and nothing is left but the best and whitest meat.

Melt some butter in a pan already hot, and when it has reached the foaming stage put in your suprêmes and cook them, turning them once or twice. They should be just a little browned on the outside and seasoned with salt only. Remove them and keep them hot.

Add to the butter in the pan fresh cream in sufficient quantity (a teacupful to two suprêmes), a pinch of paprika, salt, and pepper; bring to the boil on a quick fire, so that the cream boils and reduces; to this you add a piece of foie gras, the size of a small egg, mashed through a fine sieve, and cook a minute or two more, till the sauce has the consistency of thick cream. Finish by a few small pieces of fresh butter put in one by one, and well mixed with the sauce by shaking the pan.

Meanwhile, have some spaghetti cooked in the ordinary way and well drained; add a few small cubes of foie gras and pieces of truffle, mix well, and toss all this lightly for a minute in butter. Place your suprêmes on this mixture in the serving dish, with the cream sauce poured over.