Label
All
0
Clear all filters

3157 Suprême de Volaille Marie-Louise

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

  • About

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 artich

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title