3156 Suprême de Volaille Maréchal

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the suprêmes, flour, egg and breadcrumb and shallow fry them in clarified butter.

Arrange in a circle on a dish with a nice slice of truffle on each and place a nice garnish of buttered asparagus tips in the centre.