3135 Suprême de Volaille à l’Arlesienne

Method

Season, flour and shallow fry the suprêmes in clarified butter.

Arrange on a circle of slices of eggplant fried in oil, fill the centre with diced tomato flesh cooked in oil, and surround with deep fried onion rings.

Serve tomato-flavoured Sauce Demi-glace separately.

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