Chapter XVI · Poultry (Volaille) · No. 1601
1601—Suprêmes de Volaille Henri IV
Collop the suprêmes; slightly flatten the collops, and trim them round. Season and dredge them; sauté them in clarified butter, and set each collop on an artichoke bottom, slightly garnished with buttered meat-glaze.
Serve a Béarnaise sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1601, p. 511. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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