Chapter XVI · Poultry (Volaille) · No. 1589
1589—Suprêmes de Volaille aux Champignons, à Blanc
Poach the suprêmes in a little mushroom cooking-liquor.
Dish them in the form of a crown, with some fine very white cooked mushroom-heads. Coat them moderately with Allemande sauce, combined with the cooking-liquor of the suprêmes.
Serve what remains of the sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1589, p. 509. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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