Chapter XVI · Poultry (Volaille) · No. 1596
1596—Suprêmes de Volaille Écossaise
Poach the suprêmes.
Dish them; coat them with Écossaise sauce, and surround them with small heaps of French beans, cohered with butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1596, p. 510. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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