Chapter XVI · Poultry (Volaille) · No. 1610
1610—Suprêmes de Volaille à l’Orientale
Sauté the suprêmes in butter, and dish them each upon a thick slice of chow-chow, cut to the same shape, parboiled, and stewed in butter beforehand. Coat with Suprême sauce, combined with a quarter of its bulk of tomato purée, and flavoured moderately with saffron.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1610, p. 513. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →