Supremes de Pigeonneaux aux Truffes

Ingredients

• the suprémes
• clarified butter
• smooth forcemeat
• Madeira
• four fine slices of truffle

Method

1. 1

   Raise the suprémes, flatten them slightly; toss them in clarified butter, and set them on a border of smooth forcemeat, laid on a dish by means of a piping-bag, and poached in the front of the oven.

2. 2

   Swill the vegetable-pan with Madeira; add four fine slices of truffle for each supréme, and a little pale melted meat glaze, and finish with a moderate amount of butter.

3. 3

   Coat the suprémes with this sauce, and set the slices of truffle upon it.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 327. The excerpt below is the record exactly as published.

SUPREMES DE PIGEONNEAUX AUX TRUFFES Raise the suprémes, flatten them slightly; toss them in clarified butter, and set them on a border of smooth forcemeat, GAME 56) laid on a dish by means of a piping-bag, and poached in the front of the oven. Swill the vegetable-pan with Madeira; add four fine slices of truffle

Cook this with the app: pantry check, scaling, and the assistant.