3178 Suprême de Volaille Veriieuil

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Marinate the suprêmes with oil, lemon juice, finely chopped onion and parsley stalks for 1 hour.

Flour, egg and breadcrumb and shallow fry them in clarified butter.

Arrange on a dish, coat with Sauce Colbert and serve accompanied with a dish of a purée of artichokes.