Chapter XVI · Poultry (Volaille) · No. 1590
1590—Suprêmes de Volaille aux Champignons, à Brun
Cook the suprêmes in clarified butter, as already described.
Dish them; surround them with mushrooms, minced raw and tossed in butter, and coat them with a light mushroom sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1590, p. 510. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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