3152 Supreme de Volaille à l’Hongroise

Name: Supreme de Volaille à l’Hongroise
Cuisine: France
Ingredients: cream; tomato flesh; rice; clarified butter; paprika

Preparation info

Appears in

Published 1903

Method

Season the suprêmes with paprika, shallow fry in clarified butter and arrange on a bed of Pilaff rice cooked with diced tomato flesh.

Deglaze