Chapter XVI · Poultry (Volaille) · No. 1600
1600—Suprêmes de Volaille Georgette
Prepare as many “pommes Georgette” as there are suprêmes, and take care to choose potatoes of the same size as the suprêmes.
Poach the suprêmes. Set one on each potato, with a fine slice of truffle in the middle, and arrange in the form of a crown on a round dish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1600, p. 511. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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