Chapter XVI · Poultry (Volaille) · No. 1591
1591—Suprêmes de Volaille Chimay
Cook the suprêmes in clarified butter.
Dish them; garnish them with tossed morels and asparagus-heads, cohered with butter, and surround with a thread of good thickened gravy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1591, p. 510. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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