Suprême de volaille à la Dreux (Chicken Suprêmes Inlaid with Truffle and Tongue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- truffle
- tongue
- cockscombs
- cock's kidneys
- sauce Allemande
Instructions
- Inlay the suprêmes with rounds of truffle and of tongue.
- Poach them dry.
- Dress them and surround them with a garnish of cockscombs, cock's kidneys and slices of truffle.
- Coat the garnish lightly with sauce Allemande.