3142 Suprême de Volaille Doria

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the suprêmes, flour, egg and breadcrumb and shallow fry them quickly in clarified butter.

Arrange on a dish and surround with pieces of cucumber, trimmed to the shape of garlic cloves and stewed in butter, or simply floured and deep fried.

Just before serving, coat with a little Beurre Noisette and sprinkle with a few drops of lemon juice.