Chapter XVI · Poultry (Volaille) · No. 1616
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1616—Suprêmes de Volaille Richelieu
Treat the suprêmes No. 174, Anglaise (for Egg-and-bread-crumbing), and cook them in clarified butter.
Dish them; coat them with half-melted butter à la Maître d’hôtel, and set four fine slices of truffle on each suprême.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1616, p. 514. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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