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Auguste Escoffier

3156 Suprême de Volaille Maréchal

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

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

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