Chapter XVI · Poultry (Volaille) · No. 1612
Built upon: No. 2294Polenta
1612—Suprêmes de Volaille au Parmesan
Season the suprêmes; dip them in beaten egg and roll them in grated Parmesan. Sauté them in butter, and dish them on croûtons of polenta (No. 2294, Polenta), shaped somewhat like the suprêmes and browned in clarified butter. When about to serve, sprinkle the suprêmes with nut-brown butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1612, p. 513. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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