Suprême de volaille en Paupiettes (Chicken Suprême Paupiettes in Potato Croustades)

Ingredients

• chicken suprêmes
• farce mousseline
• croustades of pomme Duchesse mixture
• sauce Allemande
• truffle

Instructions

1. Flatten the suprêmes fairly thin and trim them into rectangles.
2. Mask the surface with farce mousseline.
3. Roll them into paupiettes, tie them with a few turns of thread and poach them.
4. Set each paupiette in a croustade of pomme Duchesse mixture, breaded, fried and hollowed out.
5. Coat the paupiettes with sauce Allemande and place a slice of truffle on each.