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Auguste Escoffier

3174 Suprême de Volaille Saint-Germain

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Preparation info
    • Difficulty

      Easy

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the suprêmes, dip in melted butter and grill slowly on a sheet of oiled paper, brushing occasionally with clarified butter.

Serve accompanied with a sauceboat of Sau

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