Suprèmes de Volaille A La Valois
From A guide to modern cookery, 1909
Serves 1
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 297. The excerpt below is the record exactly as published.
SUPREMES DE VOLAILLE A LA VALOIS Treat the suprémes a l’anglaise, and cook them in clarified butter. Dish them with a garnish of small, stoned olives, stuffed and poached at the last moment. Serve a Valois sauce separately
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