Chapter XVI · Poultry (Volaille) · No. 1593
1593—Suprêmes de Volaille Doria
Season and dredge the suprêmes, and toss them quickly in clarified butter. Dish them and surround them with pieces of cucumber, shaped like garlic cloves and cooked in butter.
When about to serve, sprinkle them with a little nut-brown butter, and a few drops of lemon juice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1593, p. 510. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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