Suprêmes de Volaille Judic
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cut the suprêmes into heart shapes;
- season them, and poach them dry.
- Dish them in a crown, upon little braised lettuces;
- and set a slice of truffle and a cock’s kidney upon each heart of suprême.
- Coat slightly with thickened gravy.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife
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Cutting board