Suprême de volaille Rossini (Chicken Suprêmes on Foie Gras with Madeira Sauce and Truffles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- butter
- foie gras
- sauce Madère
- truffles
Instructions
- Sauté the suprêmes in butter.
- Sauté escalopes of foie gras in butter and set them in a crown on the dish.
- Arrange the suprêmes on the foie gras.
- Add slices of truffle to a well-flavoured sauce Madère and coat the suprêmes with it.