Chapter XVI · Poultry (Volaille) · No. 1619
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1619—Suprêmes de Volaille Valençay
Stuff the suprêmes with truffles, cut into small dice and cohered with very reduced Allemande sauce. Treat them No. 174, Anglaise (for Egg-and-bread-crumbing) and cook them in butter.
Prepare some fried croûtons, shaped like cocks’ combs, in the proportion of two for each suprême; cover these with a dome of fine truffled forcemeat, and put them in a moderate oven that the forcemeat may poach.
Dish the suprêmes in the form of a crown; surround them with the croûtons; and, in their midst, pour a purée of mushrooms.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1619, p. 515. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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