Suprèmes de Volaille Verneuil
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 297. The excerpt below is the record exactly as published.
SUPREMES DE VOLAILLE VERNEUIL Marinade the suprémes as for No. 1609; treat them a Vanglaise, and cook them in clarified butter. Dish them in the form of a crown, and coat them with Colbert sauce. Serve separately a purée of artichokes, combined with finely- minced truffles
Cook this with the app: pantry check, scaling, and the assistant.