Chapter XVI · Poultry (Volaille) · No. 1609
Built upon: No. 168Cooked Marinade for Venison
1609—Suprêmes de Volaille Orly
Take some suprêmes of chicken à la Reine, and set them on a dish with parsley stalks and finely sliced onions; sprinkle with a little oil and lemon juice, and set to No. 168, Cooked Marinade for Venison for an hour.
When about to prepare them, dry them by means of a piece of linen; dip them into light batter, and put them in a very hot frying fat that they may cook quickly.
Drain; dish on a napkin with bunches or a border of very green fried parsley, and serve a tomato sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1609, p. 513. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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