Suprême de volaille à la Orly (Marinated Chicken Suprêmes Deep-Fried in Batter with Sauce Tomate)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- suprêmes of poulets Reine
- parsley stalks
- onion
- lemon juice
- oil
- light frying batter (pâte à frire)
- fat for deep frying
- parsley
- sauce Tomate
Instructions
- Marinate the suprêmes for an hour with parsley stalks, finely sliced onion, lemon juice and a thread of oil.
- When ready to cook, dry them in a cloth.
- Dip them in a light frying batter and fry them in plenty of hot fat, cooking them briskly.
- Arrange them on a napkin with a bouquet of fried parsley.
- Serve sauce Tomate separately.