Suprême de volaille Albuféra (Chicken Suprêmes Stuffed with Mousseline Forcemeat, Sauce Albuféra)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- farce Mousseline
- tartlet crusts
- sauce Albuféra
Instructions
- Cut the suprêmes into heart shapes and stuff them with farce Mousseline.
- Poach them dry.
- Dress each piece on a tartlet crust filled as indicated for the Poularde Albuféra.
- Coat lightly with sauce Albuféra and serve a sauceboat of the same sauce separately.