3153 Suprême de Volaille à l’Indienne

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By Auguste Escoffier

Published 1903

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Season and shallow fry the suprêmes in butter; place them into some Sauce Currie à l’Indienne for a few minutes without letting it boil.

Arrange the suprêmes in a deep dish with the sauce and serve accompanied with a dish of plain boiled rice.

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