Chapter XVI · Poultry (Volaille) · No. 1613
1613—Suprêmes de Volaille à la Polignac
Poach the suprêmes dry, and dish them.
Coat them with Suprême sauce, combined with a julienne of truffles and mushrooms.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1613, p. 513. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →