A guide to modern cookery

Prepare'as many ‘‘pommes Georgette’’ as there are suprémes, and take care to choose potatoes of the same size as the suprémes. Poach the suprémes. Set one on each potato, with a fine slice of truffle in the middle, and arrange in the form of a crown on a round dish. 1601—SUPREMES DE VOLAILLE HENRI IV. Collop the suprémes; slightly flatten the collops, and trim them round. Season and dredge them; sauté them in clarified butter, and set each collop on an artichoke bottom, slightly garnished with buttered meat-glaze. Serve a Béarnaise sauce separately. 1602—SUPREMES DE VOLAILLE HONGROISE Prepare some pilaff rice, combined with concassed tomatoes, and dish it in a shallow timbale. Season the suprémes with Paprika; toss them in clarified butter, and set them in a timbale, upon the pilaff rice. Swill the vegetable-pan with a few tablespoonfuls of cream; add the necessary quantity of Hongroise sauce, and coat the suprémes with this sauce. 1603—SUPREMES DE VOLAILLE A L’INDIENNE Sauté the suprémes in butter, and put them for a few minutes in a curry sauce a |’Indienne, but without letting the latter boil. Dish the suprémes in a timbale with the curry sauce. Serve a timbale of rice a 1’Indienne, separately. 1604—SUPREMES DE VOLAILLE JARDINIERE Sauté the suprémes in butter. Dish and surround with small heaps of vegetables, arranged very neatly, as explained in the case of the Jardiniére garnish. Sprinkle the suprémes with a few drops of nut-brown butter, just before serving. 1605—SUPREMES DE VOLAILLE JUDIC Cut the suprémes into heart shapes; season them, and poach them dry. Dish them in a crown, upon little braised lettuces; and set a slice of truffle and a cock’s kidney upon each heart of supréme. Coat slightly with thickened gravy. 1606—SUPREMES DE VOLAILLE MARECHALE It is the rule that all preparations termed ‘‘ a la Maréchale ”’ should be treated with chopped truffle; that is to say that the latter takes the place of the customary bread-crumbs. For the sake of economy the 4 l’anglaise treatment (1.e., egg and bread-crumbs) is more commonly applied; so the reader may choose which of the two he prefers. In any case, sauté the suprémes in butter; dish them in the form of a crown, with a fine slice of truffle on each, and set in their midst a garnish of asparagus-heads, cohered with butter. N.B.—Formerly, these suprémes, like all preparations ‘‘a la Maréchale,’’ were gently grilled upon buttered paper. 1607—SUPREMES DE VOLAILLE MARYLAND Proceed exactly as directed under ‘‘ Poulet sauté 4 la Maryland’’ (No. 1565). 1608—SUPREMES DE VOLAILLE MONTPENSIER Roll the suprémes in beaten egg and bread-crumbs, and sauté them in clarified butter. Dish them in a crown with a slice of truffle upon each, and surround with small heaps of asparagus-heads, cohered with butter. Sprinkle the suprémes with a few drops of nut-brown butter. 1609—SUPREMES DE VOLAILLE ORLY Take some suprémes of chicken a la Reine, and set them on a dish with parsley stalks and finely sliced onions; sprinkle with a little oil and lemon juice, and set to marinade for an hour. . When about to prepare them, dry them by means of a piece of linen; dip them into light batter, and put them in a very hot frying fat that they may cook quickly. Drain; dish on a napkin with bunches or a border of very green fried parsley, and serve a tomato sauce separately. 1610—SUPREMES DE VOLAILLE A L’ORIENTALE Sauté the suprémes in butter, and dish them each upon a thick slice of chow-chow, cut to the same shape, parboiled, and stewed in butter beforehand. Coat with Supréme sauce, combined with a quarter of its bulk of tomato purée, and flavoured moderately with saffron. 1611—SUPREMES DE VOLAILLE EN PAPILLOTE Cut out as many heart-shaped pieces of kitchen paper as there are suprémes, and either butter or oil them.