Suprême de volaille à l'Ambassadrice (Poached Chicken Suprêmes with Truffled Lamb Sweetbreads)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- sauce Suprême
- lamb sweetbreads
- truffles
- asparagus tips
Instructions
- Poach the suprêmes.
- Dress them and coat them with sauce Suprême.
- Surround them with lamb sweetbreads studded with truffles and cooked white, and with little bundles of asparagus tips.