Suprèmes de Volaille en Papillote
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 295. The excerpt below is the record exactly as published.
SUPREMES DE VOLAILLE EN PAPILLOTE Cut out as many heart-shaped pieces of kitchen paper as there are suprémes, and either butter or oil them. Quickly stiffen the suprémes in butter. In the centre of each paper heart, set a slice of ham cut to the shape of a triangle; cover the ham with a tablespoonful of reduced Italienne sauce
Cook this with the app: pantry check, scaling, and the assistant.