3147 Suprême de Volaille Favorite

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.