Suprème de Volaille Richelieu is a chicken dish. It appeared in Augusta Escoffier's 1903 cookbook, Le Guide Culinare. A suprème is the best part of the animal and in chicken it refers to a boneless, skinless breast.
The recipe reads:
Season the suprêmes, flour, egg and breadcrumb and shallow fry in clarified butter.
Arrange on a dish, coat with half melted Maître d’Hôtel Butter (a savory compounded butter with parsley, lemon juice, salt and pepper), decorate each suprême with 4 slices of truffle.
In Wish With The Candles
Professor Justin Teylingen recommends it to Emma Hastings. The British / American version of this dish is Chicken Supreme, which appears in A Dream Came True.
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