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Suprèmes de Volaille Talleyrand
From A guide to modern cookery, 1909
Serves 4
Serve with a sauceboat of velouté.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
417Calories
11 gProtein
53 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories417 kcal
Protein11 g
Carbohydrates53 g
Fiber2.3 g
Sugars9.7 g
Total Fat17 g
Saturated Fat7.2 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol43 mg
Sodium166 mg
Potassium219 mg
Calcium60 mg
Iron2.3 mg
Magnesium43 mg
Phosphorus186 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A243 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate25 mcg
Caffeine3.2 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 296. The excerpt below is the record exactly as published.
SUPREMES DE VOLAILLE TALLEYRAND Prepare :—(1) a croustade of lining paste, of a size in propor- tion to the garnish to be put inside it, just as the garnish should be in proportion to the number of suprémes:—(2) a garnish of macaroni with cream, combined with three oz. of foie gras and three oz. of truffles in dice, per one-half Ib. of macaroni. . Cut the suprémes to the shape of hearts; stuff them with godiveau with cream (No. 198), mixed with half its bulk of a purée of foie gras, and poach them dry. Put the macaroni in the croustade, shaping it like a dome in so doing; coat the suprémes with Allemande sauce
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