Chapter XVI · Poultry (Volaille) · No. 1598
Built upon: No. 1474Poularde à la Financière
1598—Suprêmes de Volaille Financière
Sauté the suprêmes in clarified butter.
Dish them in the form of a crown, upon fried croûtons of the same size; in their midst arrange a garnish à la financière (No. 1474, Poularde à la Financière), and coat the suprêmes and their garnish with financière sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1598, p. 511. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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