Suprême de Volaille à la Valois (Breaded Chicken Suprêmes with Stuffed Olives and Sauce Valois)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken suprêmes
- egg and breadcrumbs
- clarified butter
- small stuffed olives
- sauce Valois
Instructions
- Coat the suprêmes à l'anglaise and cook them in clarified butter.
- Arrange them in a crown on the dish.
- Poach the small stuffed olives at the last moment and set them in the middle of the crown.
- Serve a sauce Valois separately.