Chapter XVI · Poultry (Volaille) · No. 1621
Built upon: No. 168Cooked Marinade for VenisonNo. 1609Suprêmes de Volaille OrlyNo. 174Anglaise (for Egg-and-bread-crumbing)
1621—Suprêmes de Volaille Verneuil
No. 168, Cooked Marinade for Venison the suprêmes as for No. 1609, Suprêmes de Volaille Orly; treat them No. 174, Anglaise (for Egg-and-bread-crumbing), and cook them in clarified butter. Dish them in the form of a crown, and coat them with Colbert sauce.
Serve separately a purée of artichokes, combined with finely-minced truffles.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1621, p. 515. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen?