3140 Suprême de Volaille Chimay

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