Supremes de Volaille Boistelle
From A guide to modern cookery, 1909
Serves 4
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 293. The excerpt below is the record exactly as published.
SUPREMES DE VOLAILLE BOISTELLE Cut the suprémes into heart shapes, and stuff them with mousseline forcemeat combined with half its bulk of mashed raw mushrooms. Put the suprémes in a buttered vegetable-pan, with two-thirds Ib. of peeled, minced, raw mushrooms; season with salt, white pepper and lemon juice, and set to poach slowly in a moderate oven. Dish in the form of a crown, in a timbale, with the mush- rooms in the centre. Add to the liquor, which should only consist of the moisture of the mushrooms, two and one-half oz. of butter and a few drops of lemon juice; pour this sauce over the suprémes, and complete with a pinch of chopped parsley
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