1607—Suprêmes de Volaille Maryland

Proceed exactly as directed under “Poulet sauté à la Maryland” (No. 1565, Poulet Sauté Maryland).

Escoffier, A. (1907). A Guide to Modern Cookery, No. 1607, p. 512. London: William Heinemann. Translation of Le Guide Culinaire (1903).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →