A guide to modern cookery

Cut the suprémes into heart shapes, and stuff them with mousseline forcemeat combined with half its bulk of mashed raw mushrooms. Put the suprémes in a buttered vegetable-pan, with two-thirds Ib. of peeled, minced, raw mushrooms; season with salt, white pepper and lemon juice, and set to poach slowly in a moderate oven. Dish in the form of a crown, in a timbale, with the mush- rooms in the centre. Add to the liquor, which should only consist of the moisture of the mushrooms, two and one-half oz. of butter and a few drops of lemon juice; pour this sauce over the suprémes, and complete with a pinch of chopped parsley. 1589—SUPREMES DE VOLAILLE AUX CHAMPIGNONS, A BLANC Poach the suprémes in a little mushroom cooking-liquor. Dish them in the form of a crown, with some fine very white cooked mushroom-heads. Coat them moderately with Alle- mande sauce, combined with the cooking-liquor of the suprémes. Serve what remains of the sauce separately. 510 GUIDE TO MODERN COOKERY 1590—SUPREMES DE VOLAILLE AUX CHAMPIGNONS, A BRUN Cook the suprémes in clarified butter, as already described. Dish them; surround them with mushrooms, minced raw and tossed in butter, and coat them with a light mushroom sauce. 150I—SUPREMES DE VOLAILLE CHIMAY Cook the suprémes in clarified butter. Dish them; garnish them with tossed morels and asparagus- heads, cohered with butter, and surround with a thread of good thickened gravy. 1592—SUPREMES DE VOLAILLE CUSSY Collop the suprémes; slightly flatten each collop; trim them round, dredge them, and toss them in butter. Set each collop of supréme upon an artichoke-bottom about equal in size to the former; put a thick slice of glazed truffle on each collop, and a very white cock’s kidney upon each slice of truffle. Serve a thickened gravy separately. 1593—SUPREMES DE VOLAILLE DORIA Season and dredge the suprémes, and toss them quickly in clarified butter. Dish them and surround them with pieces of cucumber, shaped like garlic cloves and cooked in butter. When about to serve, sprinkle them with a little nut-brown butter, and a few drops of lemon juice. 15904—SUPREMES DE VOLAILLE DREUX Make some incisions, at short intervals, in the suprémes, and half-insert into these, alternate roundels of truffle and salted tongue. Poach them dry. Dish; surround with a garnish of cocks’ combs and kidneys, and slices of truffle, and pour a moderate quantity of Allemande sauce over this garnish. 1505—SUPREMES DE VOLAILLE ECARLATE Incise the suprémes as above; but garnish them only with roundels of tongue. Poach them dry, and set them on oval, flat quenelles of mousseline forcemeat, sprinkled with very red chopped tongue. Coat with clear supréme sauce, that the red of the tongue may be secn. 1596—SUPREMES DE VOLAILLE ECOSSAISE Poach the suprémes. i Dish them; coat them with Ecossaise sauce, and surround them with small heaps of French beans, cohered with butter. —- POULTRY si 1597—SUPREMES DE VOLAILLE FAVORITE Sauté the suprémes in clarified butter. Dish them in a crown, on tossed slices of foie gras, with three slices of truffle on each supréme. In their midst set a heap of asparagus-heads, cohered with butter, and serve, separately, a sauceboat of light meat-glaze, buttered. 1598—SUPREMES DE VOLAILLE FINANCIERE © Sauté the suprémes in clarified butter. Dish them in the form of a crown, upon fried croitons of the same size; in their midst arrange a garnish 4 la financiére (No. 1474), and coat the suprémes and their garnish with financiére sauce. 1599—SUPREMES DE VOLAILLE AUX FONDS D’ARTICHAUTS Sauté the suprémes in clarified butter. Dish them with a garnish of raw artichoke-bottoms, sliced, tossed in butter, and sprinkled with fine herbs. Sprinkle a few drops of nut-brown butter over the suprémes, and serve a thickened gravy separately. 1600—SUPREMES DE VOLAILLE GEORGETTE