Chapter XVI · Poultry (Volaille) · No. 1620
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1620—Suprêmes de Volaille à la Valois
Treat the suprêmes No. 174, Anglaise (for Egg-and-bread-crumbing), and cook them in clarified butter.
Dish them with a garnish of small, stoned olives, stuffed and poached at the last moment.
Serve a Valois sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1620, p. 515. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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