3169 Suprême de Volaille Pojarski

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Finely chop the flesh of the suprêmes adding 125 g ( oz) breadcrumbs soaked in milk and squeezed, 125 g ( oz) butter and 1 dl ( fl oz or ½ U.S. cup) (double) cream, per 500 g (1 lb 2 oz) of chicken flesh. Season with salt, pepper and nutmeg and form into the shape of suprêmes, using flour. Shallow fry in clarified butter and serve immediately.