Chapter XVI · Poultry (Volaille) · No. 1604
1604—Suprêmes de Volaille Jardinière
Sauté the suprêmes in butter. Dish and surround with small heaps of vegetables, arranged very neatly, as explained in the case of the Jardinière garnish.
Sprinkle the suprêmes with a few drops of nut-brown butter, just before serving.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1604, p. 512. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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