Chapter XVI · Poultry (Volaille) · No. 1599
1599—Suprêmes de Volaille aux Fonds d’Artichauts
Sauté the suprêmes in clarified butter.
Dish them with a garnish of raw artichoke-bottoms, sliced, tossed in butter, and sprinkled with fine herbs. Sprinkle a few drops of nut-brown butter over the suprêmes, and serve a thickened gravy separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1599, p. 511. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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