Chapter XVI · Poultry (Volaille) · No. 1617
1617—Suprêmes de Volaille Rossini
Sauté the suprêmes in butter, and dish them on collops of foie gras, arranged in the form of a crown and also tossed in butter. Coat with a strong Madeira sauce, combined with slices of truffle.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1617, p. 514. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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