3150 Suprême de Volaille aux Fonds d’Artichaut

Name: Suprême de Volaille aux Fonds d’Artichaut
Cuisine: France
Ingredients: parsley; beurre noisette; clarified butter; fried artichoke bottoms

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