Suprême de volaille Maryland (Breaded Chicken Suprêmes with Bacon, Corn Cakes and Fried Bananas)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- egg and breadcrumbs (for breading à l'anglaise)
- clarified butter
- bacon
- maize flour
- bananas
- horseradish sauce with cream (sauce Raifort à la crème)
Instructions
- Season the suprêmes, bread them à l'anglaise and cook them in clarified butter.
- Grill slices of bacon and arrange the suprêmes on them.
- Fry small cakes of maize flour and sliced bananas.
- Surround the suprêmes with the corn cakes and fried bananas.
- Serve horseradish sauce with cream separately.