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3145 Suprême de Volaille à l’Ecossaise
Preparation info
- Difficulty
Easy
Appears in
Published 1903
Method
Season and cook the suprêmes under cover with butter, keeping them white.
Arrange on a dish, coat with Sauce Ecossaise and serve accompanied with a dish of buttered French beans.
Another way is to cut the suprêmes heart shape, stuff them with
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