3149 Suprême de Volaille à la Florentine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season and cook the suprêmes under cover with butter, keeping them white.

Arrange on a bed of roughly chopped buttered spinach placed on a dish; coat with chicken-flavoured Sauce Mornay and glaze quickly under the salamander.