Suprême de volaille Polignac (Chicken Suprêmes with Sauce Suprême, Truffle and Mushroom Julienne)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- sauce Suprême
- truffles
- mushrooms
Instructions
- Poach the suprêmes dry and arrange them in a crown.
- Add a fine julienne of truffles and mushrooms to sauce Suprême.
- Coat the suprêmes with this sauce.