Chapter XVI · Poultry (Volaille) · No. 1597
1597—Suprêmes de Volaille Favorite
Sauté the suprêmes in clarified butter.
Dish them in a crown, on tossed slices of foie gras, with three slices of truffle on each suprême.
In their midst set a heap of asparagus-heads, cohered with butter, and serve, separately, a sauceboat of light meat-glaze, buttered.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1597, p. 511. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →