A guide to modern cookery

Quickly stiffen the suprémes in butter. In the centre of each paper heart, set a slice of ham cut to the shape of a triangle; cover the ham with a tablespoonful of reduced Italienne sauce; set the suprémes on the sauce, and cover it with the same sauce and another triangle of ham. Close the pieces of paper, and pleat their edges in such wise as to entirely enclose their contents; set the papillotes, thus prepared, on a tray; and put them in a sufficiently hot oven to allow of completing the cooking of the suprémes and blowing out the papillotes. 1612—SUPREMES DE VOLAILLE AU PARMESAN Season the suprémes; dip them in beaten egg and roll them in grated Parmesan. Sauté them in butter, and dish them on croitons of polenta (No. 2294), shaped somewhat like the suprémes and browned in clarified butter. When about to serve, sprinkle the suprémes with nut-brown butter. 1613—SUPREMES DE VOLAILLE A LA POLIGNAC Poach the suprémes dry, and dish them. Coat them with Supréme sauce, combined with a julienne of truffles and mushrooms. 1614—SUPREMES DE VOLAILLE A LA POJARSKI Mince the suprémes, and, in so doing, combine with them, first, the quarter of their weight of bread-crumbs dipped in milk and well squeezed, and the same weight of fresh butter; and then an equal quantity of fresh cream, which should be added little by little. Season with salt, pepper, and nutmeg. Divide up this preparation into portions equal in size to the suprémes, and shape them exactly like the latter; in short, reconstruct the suprémes exactly with this mince-meat. Dredge; cook in clarified butter, and serve as soon as ready. There is no hard and fast rule for the garnishing of these suprémes; the garnish is therefore optional. 1615—SUPREMES DE VOLAILLE REGENCE Cut the suprémes into heart shapes; flatten them slightly, and poach them. Set each supréme on a quenelle of chicken forcemeat, prepared with crayfish butter, and dish in the form of acrown. Coat with Allemande sauce, flavoured with truffle essence, and, on each supréme, set an olive-shaped truffle and a cock’s kidney—the two separated by a cock’s comb. 1616—SUPREMES DE VOLAILLE RICHELIEU TTreat them a l'anglaise, and cook them in clarified butter. Dish them; coat them with half-melted butter a la Maitre d’hétel, and set four fine slices of truffle on each supréme. 1617—SUPREMES DE VOLAILLE ROSSINI Sauté the suprémes in butter, and. dish them on collops of foie gras, arranged in the form of a crown and also tossed in butter. Coat with a strong Madeira sauce, combined with slices of truffle. 1618—SUPREMES DE VOLAILLE TALLEYRAND Prepare :—(1) a croustade of lining paste, of a size in proportion to the garnish to be put inside it, just as the garnish should be in proportion to the number of suprémes:—(2) a garnish of macaroni with cream, combined with three oz. of foie gras and three oz. of truffles in dice, per one-half Ib. of macaroni. . Cut the suprémes to the shape of hearts; stuff them with godiveau with cream (No. 198), mixed with half its bulk of a purée of foie gras, and poach them dry. Put the macaroni in the croustade, shaping it like a dome in so doing; coat the suprémes with Allemande sauce, and set them in a crown on the timbale and round the dome of macaroni. Send a sauceboat of velouté to the table separately. pea 1619—SUPREMES DE VOLAILLE VALENGAY Stuff the suprémes with truffles, cut into small dice and cohered with very reduced Allemande sauce. Treat them a Vanglaise and cook them in butter. Prepare some fried crotitons, shaped like cocks’ combs, in the proportion of two for each supréme; cover these with a dome of fine truffled forcemeat, and put them in a moderate oven that the forcemeat may poach.