Chapter XVI · Poultry (Volaille) · No. 1595
1595—Suprêmes de Volaille Écarlate
Incise the suprêmes as above; but garnish them only with roundels of tongue. Poach them dry, and set them on oval, flat quenelles of mousseline forcemeat, sprinkled with very red chopped tongue.
Coat with clear suprême sauce, that the red of the tongue may be seen.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1595, p. 510. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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