Chapter XVI · Poultry (Volaille) · No. 1586
1586—Suprêmes de Volaille Ambassadrice
Poach the suprêmes dry. Dish them; coat them with suprême sauce, and surround them with lamb sweetbreads, studded with truffles and cooked without colouration, alternated with faggots of asparagus-heads.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1586, p. 509. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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