3135 Suprême de Volaille à l’Arlesienne

Name: Suprême de Volaille à l’Arlesienne
Cuisine: France
Ingredients: eggplant; oil; tomato flesh; fried onion rings; tomato; demi-glace; flour; clarified butter

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

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