Suprèmes de Volaille A La Pojarski
From A guide to modern cookery, 1909
Serves 4
Garnishing is optional.
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 296. The excerpt below is the record exactly as published.
SUPREMES DE VOLAILLE A LA POJARSKI Mince the suprémes, and, in so doing, combine with them, first, the quarter of their weight of bread-crumbs dipped in milk leak 514 GUIDE TO MODERN COOKERY and well squeezed, and the same weight of fresh butter; and then an equal quantity of fresh cream
Cook this with the app: pantry check, scaling, and the assistant.