Suprême de volaille Régence (Chicken Suprêmes on Crayfish-Butter Quenelles with Sauce Allemande)

Ingredients

• chicken suprêmes
• chicken forcemeat (farce de volaille)
• Beurre d'écrevisse
• sauce Allemande
• truffle essence (essence de truffes)
• truffles
• cocks' kidneys
• cockscombs

Instructions

1. Cut the suprêmes into hearts, flatten them lightly and poach them.
2. Make quenelles of the same shape from chicken forcemeat with Beurre d'écrevisse.
3. Set each suprême on a quenelle and arrange them in a crown on a round dish.
4. Coat with sauce Allemande flavoured with truffle essence.
5. Place on each suprême a truffle turned olive-shaped and a cock's kidney, separated by a cockscomb.