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Auguste Escoffier

3154 Suprême de Volaille Jardinière

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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 butter.

Arrange on a dish surrounded with well separated bouquets of Jardinière garnish. Coat the suprêmes with a little Beurre Noisette when about to serve.

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