Escoffier gives a recipe in Le Guide culinaire which consists of a base of Suprême Sauce to which is added meat glaze in order to lend the latter an ivory-white tint which characterizes it.
For the occasion of the opening of the Carlton Hotel, where he was head chef, Escoffier omitted the ice swan and topped the peaches with raspberry purée.
Steak tartare was a variation on that dish; the 1921 edition of Escoffier's Le Guide Culinaire defines it as steack à l'Americaine