3135 Suprême de Volaille à l’Arlesienne

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 diced tomato flesh cooked in oil, and surround with deep fried onion rings.

Serve tomato-flavoured Sauce Demi-glace separately.