3163 Suprême de Volaille à l’Orientale

Method

Season and shallow fry the suprêmes in clarified butter.

Arrange on a dish, each placed on thick slices of chow-chow cut the shape of the suprêmes, blanched and cooked in butter. Coat with Sauce Suprême to which a quarter its volume of tomato purée and a touch of saffron has been added; serve accompanied with a dish of Riz Pilaw containing diced red pimento.

Loading
Loading
Loading