3160 Suprême de Volaille Mireille

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the suprêmes from well fleshed chicken, season them and shallow fry in clarified butter.

Arrange on a dish of Pommes Mireille.

Deglaze the pan with white wine, add a few tablespoonfuls of Meat Glaze and sprinkle it over the suprêmes.