3177 Suprême de Volaille Valois

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the suprêmes, flour, egg and breadcrumb and shallow fry in clarified butter; arrange in a circle on a round dish and fill the centre with small poached stuffed olives.

Serve Sauce Valois separately.