Suprèmes de Volaille Regence
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 296. The excerpt below is the record exactly as published.
SUPREMES DE VOLAILLE REGENCE Cut the suprémes into heart shapes; flatten them slightly, and poach them. Set each supréme on a quenelle of chicken forcemeat, prepared with crayfish butter, and dish in the form of acrown. Coat with Allemande sauce, flavoured with truffle essence, and, on each supréme, set an olive-shaped truffle
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