Suprême de Volaille Valençay (Truffle-Stuffed Chicken Suprêmes with Mushroom Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- truffles
- sauce Allemande
- egg and breadcrumbs
- clarified butter
- bread croûtons cut in the shape of cocks' combs
- truffled chicken forcemeat
- mushroom purée
Instructions
- Bind a salpicon of truffles with very reduced sauce Allemande and stuff the suprêmes with it.
- Coat the suprêmes à l'anglaise and cook them in clarified butter.
- Allowing two croûtons per suprême, cut bread croûtons in the shape of cocks' combs and fry them.
- Mask each croûton with a dome of truffled chicken forcemeat and set them at the mouth of the oven to poach the forcemeat.
- Arrange the suprêmes in a crown and surround them with the stuffed croûtons.
- Serve a mushroom purée separately.