Chapter XVI · Poultry (Volaille) · No. 1602
1602—Suprêmes de Volaille Hongroise
Prepare some pilaff rice, combined with concassed tomatoes, and dish it in a shallow timbale.
Season the suprêmes with paprika; toss them in clarified butter, and set them in a timbale, upon the pilaff rice.
Swill the vegetable-pan with a few tablespoonfuls of cream; add the necessary quantity of Hongroise sauce, and coat the suprêmes with this sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1602, 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 →