Suprêmes de Volaille Favorite
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- three slices of truffle
- Clarified butter
- Butter
Contains
Milk
Read from the ingredients, not verified. Check labels.
Method
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- Sauté the suprêmes in clarified butter.
- Dish them in a crown, on tossed slices of foie gras, with three slices of truffle on each suprême.
- In their midst set a heap of asparagus-heads, cohered with butter, and serve, separately, a sauceboat of light meat-glaze, buttered.
Plating
Cookware for this recipe
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Frying pan