Suprême de Volaille Villeroy (Chicken Suprêmes Coated in Sauce Villeroy and Fried, with Sauce Périgueux)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- sauce Villeroy
- egg and breadcrumbs
- fat for deep frying
- sauce Périgueux
Instructions
- Poach the suprêmes, keeping them underdone.
- Let them cool, then coat them with sauce Villeroy.
- Coat them à l'anglaise.
- Fry them at the last moment.
- Serve a sauce Périgueux separately.