Skip to content

Beta This app is in Beta Testing

Suprêmes de Volaille Talleyrand

No ratings yet
France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Cut
  2. one-half lb. of macaroni
  3. Cream
  4. three oz. of foie gras
  5. Allemande sauce
  6. three oz. of truffles
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

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

  1. Prepare:—(1) a croustade of lining paste, of a size in proportion to the garnish to be put inside it, just as the garnish should be in proportion to the number of suprêmes:—(2) a garnish of macaroni with cream, combined with three oz.
  2. of foie gras and three oz.
  3. of truffles in dice, per one-half lb.
  4. of macaroni.
  5. Cut the suprêmes to the shape of hearts;
  6. stuff them with godiveau with cream (No.
  7. 198), mixed with half its bulk of a purée of foie gras, and poach them dry.
  8. Put the macaroni in the croustade, shaping it like a dome in so doing;
  9. coat the suprêmes with Allemande sauce, and set them in a crown on the timbale and round the dome of macaroni.
  10. Send a sauceboat of velouté to the table separately.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board