Chapter XVI · Poultry (Volaille) · No. 1592
1592—Suprêmes de Volaille Cussy
Collop the suprêmes; slightly flatten each collop; trim them round, dredge them, and toss them in butter.
Set each collop of suprême upon an artichoke-bottom about equal in size to the former; put a thick slice of glazed truffle on each collop, and a very white cock’s kidney upon each slice of truffle.
Serve a thickened gravy separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1592, p. 510. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →