Chapter XVI · Poultry (Volaille) · No. 1608
1608—Suprêmes de Volaille Montpensier
Roll the suprêmes in beaten egg and bread-crumbs, and sauté them in clarified butter. Dish them in a crown with a slice of truffle upon each, and surround with small heaps of asparagus-heads, cohered with butter.
Sprinkle the suprêmes with a few drops of nut-brown butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1608, 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 →