3166 Suprême de Volaille au Parmesan

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Dip the suprêmes into seasoned beaten egg then coat them with a mixture of grated Parmesan and breadcrumbs.

Shallow fry in butter and arrange on a dish, each placed on a piece of Polenta cut the size and shape of the suprême and shallow fried in butter. When about to serve, coat the suprêmes with a little Beurre Noisette.