Supreme de Volaille Jeannette
From A guide to modern cookery, 1909
Serves 1
Can use other poultry or game.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 311. The excerpt below is the record exactly as published.
SUPREME DE VOLAILLE JEANNETTE Poach a fowl; let it cool; raise its suprémes, and cut each into four collops, trimmed to the shape of ovals. Coat these collops with white chaud-froid sauce, and decorate them with tarragon leaves, blanched, cooled, well-drained and very green. Let a layer of aspic jelly one-half in. thick set on the bottom of a timbale or a square dish; upon this layer set some slices of foie-gras Parfait, cut to the shape of the collops, and place one of the latter on each slice of the Parfait. This done, cover with fine half-melted chicken jelly
Cook this with the app: pantry check, scaling, and the assistant.