Suprême de volaille à la Pojarski (Minced Chicken Suprêmes Reshaped and Fried in Butter)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- breadcrumb soaked in milk and squeezed out
- fresh butter
- thick fresh cream
- salt
- pepper
- nutmeg
- egg and breadcrumbs (for breading à l'anglaise) or flour
- clarified butter
Instructions
- Chop the suprêmes.
- Per pound of chicken flesh, work into the hash 125 grammes of breadcrumb soaked in milk and squeezed out, 125 grammes of fresh butter, and 1 décilitre of thick fresh cream added a little at a time.
- Season with salt, pepper and nutmeg.
- Reconstitute the suprêmes from this mixture in their original shape and size.
- Bread them à l'anglaise, or simply dust them with flour, and cook them in clarified butter.
- Arrange them as soon as they are ready and serve at once.