Chapter XVI · Poultry (Volaille) · No. 1623
1623—Blanc de Poulet Élisabeth
Raise the suprêmes of two small chickens; poach them in butter and lemon juice, and coat them with Suprême sauce.
Dish them around a low, very cold cushion of bread, placed on the dish at the last moment. Upon the cushion, quickly set a dozen shelled oysters, which should have been kept in ice for at least two hours before dishing.
Serve very quickly in order that the suprêmes may be very hot and the oysters very cold. Send a Suprême sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1623, p. 515. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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