A guide to modern cookery

Dish the suprémes in the form of a crown; surround them with the crotitons; and, in their midst, pour a purée of mushrooms. 1620—SUPREMES DE VOLAILLE A LA VALOIS Treat the suprémes a l’anglaise, and cook them in clarified butter. Dish them with a garnish of small, stoned olives, stuffed and poached at the last moment. Serve a Valois sauce separately. 1621—SUPREMES DE VOLAILLE VERNEUIL Marinade the suprémes as for No. 1609; treat them a Vanglaise, and cook them in clarified butter. Dish them in the form of a crown, and coat them with Colbert sauce. Serve separately a purée of artichokes, combined with finelyminced truffles. 1622—SUPREMES DE VOLAILLE VILLEROY Poach the suprémes without completely cooking them. Dip them ina Villeroy sauce, in such wise that they may be ‘well coated with it. Leave them to cool; treat them a l’anglaise ; and, a few minutes before serving, put them in some very hot frying fat. Dish them in the form of a crown, and serve a Périgueux sauce separately. 1623—BLANC DE POULET ELISABETH Raise the suprémes of two small chickens; poach them in butter and lemon juice, and coat them with Supréme sauce. Dish them around a low, very cold cushion of bread, placed on the dish at the last moment. Upon the cushion, quickly set a dozen shelled oysters, which should have been kept in ice for at least two hours before dishing. Serve very quickly in order that the suprémes may be very hot and the oysters very cold. Send a Supréme sauce separately. 1624—TURBAN DE FILETS DE POULET Take the required number of fillets, which is determined by the size of the mould to be used. Flatten these fillets out somewhat thinly, and trim them neatly on both sides. With these fillets, line a buttered savarin-mould; setting a row of thin slices of truffle between each of the fillets, and allowing the latter to hang over the edge of the mould. Over the fillets spread a layer of mousseline forcemeat, two-thirds in. thick. Three-parts fill the remaining space with a large tongue, truffles and mushrooms salpicon, cohered by means of a reduced Allemande sauce. Cover this salpicon with forcemeat, so as to fill the mould, and then draw the overlapping ends of the fillets across the forcemeat. Set to poach in the bain-marie for about forty minutes; and, upon withdrawing the mould, let it stand for five minutes, that its contents may settle. Turn out upon a round dish; pour a Toulousaine garnish (see Poularde No. 1524) in the middle, and surround the turban with a thread of Allemande sauce. 1625—MIGNONNETTES DE POULET Take the required number of small, minion fillets of pullet; trim them; make six incisions in each, and half-insert into each of these incisions alternate thin roundels of truffle and tongue. Set these minion fillets on a buttered dish, and shape them like rings. Trim and indent the edges of as many artichoke-bottoms as there are minion fillets, and heat them in butter. Garnish these artichoke-bottoms, dome-fashion, with a very white and somewhat stiff chicken purée. Sprinkle the minion fillets with a little mushroom cooking-liquor, and poach them in the oven for from five to six minutes. Set the artichoke-bottoms in a circle on a round dish, and set a minion fillet upon each. Serve a very delicate Supréme sauce, separately. 1626—NONNETTES DE POULET AGNES SOREL Truss twelve ortolans for entrées, and stiffen them in butter for a moment. Raise the fillets of twelve spring chickens; trim them; flatten them slightly and pair them off, putting the edges of one on the other, that a larger surface may be obtained. In the middle of these joined suprémes of chicken, put an ortolan; wrap it in them, and tie them round once or twice with string, that they may keep the shape of a paupiette.