3140 Suprême de Volaille Chimay

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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

Arrange on a dish and garnish with bouquets of sautéed morels and buttered asparagus tips, surrounded with a cordon of Jus lié.