Suprême de volaille à la Périgueux (Truffled Chicken Suprêmes with Sauce Périgueux)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- truffled farce mousseline
- sauce Périgueux
Instructions
- Cut the suprêmes into hearts.
- Stuff them with truffled farce mousseline and poach them dry.
- Arrange them in a crown.
- Pour sauce Périgueux into the middle.