Chapter XVI · Poultry (Volaille) · No. 1603
1603—Suprêmes de Volaille à l’Indienne
Sauté the suprêmes in butter, and put them for a few minutes in a curry sauce à l’Indienne, but without letting the latter boil.
Dish the suprêmes in a timbale with the curry sauce.
Serve a timbale of rice à l’Indienne, separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1603, p. 512. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →