Chapter XVI · Poultry (Volaille) · No. 1585
1585—Suprêmes de Volaille Alexandra
Poach the suprêmes dry. Dish them with a few slices of truffle set upon them; coat them with Mornay sauce, flavoured with chicken essence, and glaze quickly. Surround with small heaps of asparagus-heads, cohered with butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1585, p. 509. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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