Originally Posted by
TWA884
It's a classic Escoffier recipe that dates back about a century and a half. I have not seen it on a restaurant menu since the early eighties; the last time was probably at Lutèce in NYC.
Only time I've seen it (or what was passed off as it) was SQ back cabin in the early/mid '70s. Can't say I've ever seen it in a French restaurant even in France.