Chapter XVI · Poultry (Volaille) · No. 1605
1605—Suprêmes de Volaille Judic
Cut the suprêmes into heart shapes; season them, and poach them dry.
Dish them in a crown, upon little braised lettuces; and set a slice of truffle and a cock’s kidney upon each heart of suprême. Coat slightly with thickened gravy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1605, p. 512. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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