Chapter XVI · Poultry (Volaille) · No. 1622
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1622—Suprêmes de Volaille Villeroy
Poach the suprêmes without completely cooking them.
Dip them in a Villeroy sauce, in such wise that they may be well coated with it. Leave them to cool; treat them No. 174, Anglaise (for Egg-and-bread-crumbing); and, a few minutes before serving, put them in some very hot frying fat. Dish them in the form of a crown, and serve a Périgueux sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1622, p. 515. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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