Poultry breast: Poultry white is a piece of white meat attached to the breast on cooked and cut poultry. The white is in an elongated form, without bone, in the prolongation of the wing. When it is truffled, served hot and cold or topped with a sauce, it takes the name "supreme".
Poultry breasts are mainly used detailed in dice or minced.
See Supreme.
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.