Suprême de volaille à la Hongroise (Paprika Chicken Suprêmes on Rice Pilaw)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- riz Pilaw
- crushed tomatoes
- paprika
- clarified butter
- cream
- sauce Hongroise
Instructions
- Prepare a riz Pilaw with crushed tomatoes added and arrange it in a shallow timbale.
- Season the suprêmes with paprika and sauté them in clarified butter.
- Arrange the suprêmes on the rice.
- Deglaze the sauté pan with a few spoonfuls of cream and add the necessary quantity of sauce Hongroise.
- Coat the suprêmes with this sauce.