3163 Suprême de Volaille à l’Orientale

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.