3169 Suprême de Volaille Pojarski

Name: Suprême de Volaille Pojarski
Cuisine: France
Ingredients: breadcrumbs; clarified butter; (double) cream; chicken; milk; butter; nutmeg; flour; salt; pepper

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Finely chop the flesh of the suprêmes adding 125 g (4½ oz) breadcrumbs soaked in milk