Suprême de volaille Maréchale (Chicken Suprêmes Coated in Truffle or Breadcrumbs, with Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- beaten egg
- truffle
- breadcrumbs (for breading à l'anglaise)
- butter
- truffle
- asparagus tips
Instructions
- Dip the suprêmes in beaten egg and roll them in finely chopped truffle; or, more economically, bread them à l'anglaise.
- Sauté the suprêmes in butter.
- Arrange them in a crown with a fine slice of truffle on each.
- Place a garnish of asparagus tips bound with butter in the middle.