3152 Supreme de Volaille à l’Hongroise

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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

Deglaze the pan with a little cream, add the necessary amount of Sauce Hongroise and coat the suprêmes with it.