Suprême de volaille Parisienne (Chicken Suprêmes with Sauce Allemande, Quenelles, Tongue and Truffle)

Ingredients

• chicken suprêmes
• sauce Allemande
• chicken forcemeat (farce de volaille)
• scarlet tongue
• truffle
• scarlet tongue
• truffle
• pale meat glaze (glace de viande blonde)

Instructions

1. Cut the suprêmes into hearts and poach them dry.
2. Arrange them in a crown and coat them with sauce Allemande.
3. Make small quenelles of chicken forcemeat mixed with chopped scarlet tongue and truffle, and set them as a bouquet in the middle.
4. Cut crescents of scarlet tongue and crescents of truffle of the same size; coat the truffle crescents with pale meat glaze.
5. Place two tongue crescents enclosing one truffle crescent on each heart of suprême.