I only caught this 1/2 way through the second episode, thank goodness for BBC iplayer. So just in case anybody else didn't realise it was on and is as addicted as I am. I looked up Tuesday 6 Nov Suprême de Volaille Agnès Sorel recipe in Escoffier's "complete guide to the art of modern cookery" and with his typical professional chef assumption of the readers ecpertise he only gave it 2 small paragraphs! But the chapter starts with lots of details on fillets, supremes and cutlets and a prefix Jus lié.