3156 Suprême de Volaille Maréchal

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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 on each and place a nice garnish of buttered asparagus tips in the centre.