Suprèmes de Volaille Valengay
From A guide to modern cookery, 1909
Serves 2
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 VALENGAY Stuff the suprémes with truffles, cut into small dice and cohered with very reduced Allemande sauce. Treat them a Vanglaise and cook them in butter. Prepare some fried crotitons, shaped like cocks’ combs, in the proportion of two for each supréme
Cook this with the app: pantry check, scaling, and the assistant.