3157 Suprême de Volaille Marie-Louise

Method

Cut the suprêmes into round pieces, flatten them, trim, then flour, egg and breadcrumb them; shallow fry in clarified butter.

Arrange on a dish each placed on a small artichoke bottom filled with a fairly stiff mushroom purée mixed with a little Sauce Soubise. Coat with a little Beurre Noisette.

,