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Auguste Escoffier

3150 Suprême de Volaille aux Fonds d’Artichaut

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season and shallow fry the suprêmes in clarified butter.

Arrange on a dish surrounded with sliced fried artichoke bottoms sprinkled with chopped parsley and pour a little Be

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