3147 Suprême de Volaille Favorite

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season and shallow fry the suprêmes in clarified butter.

Arrange in a circle on a dish, each placed on a slice of foie gras, shallow fried in butter; place a bouquet of buttered asparagus tips in the centre.

Serve separately a sauceboat of buttered light Meat Glaze.