Chapter XVI · Poultry (Volaille) · No. 1594
1594—Suprêmes de Volaille Dreux
Make some incisions, at short intervals, in the suprêmes, and half-insert into these, alternate roundels of truffle and salted tongue. Poach them dry. Dish; surround with a garnish of cocks’ combs and kidneys, and slices of truffle, and pour a moderate quantity of Allemande sauce over this garnish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1594, p. 510. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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