A guide to modern cookery

oval buttered tartlet-moulds with _mousseline_ forcemeat. Upon the latter, put some raw, sliced mushrooms, tossed in butter; cover with forcemeat so as to fill the mould, and poach in the _bain-marie_. Turn out in a circle on a round dish; put a poached _suprême_ on each tartlet; coat with Allemande sauce; deck with a truffle girt by a ring of very red tongue, and surround the _suprême_ with a thread of pale, meat glaze. 1585—SUPRÊMES DE VOLAILLE ALEXANDRA Poach the _suprêmes_ dry. Dish them with a few slices of truffle set upon them; coat them with Mornay sauce, flavoured with chicken essence, and glaze quickly. Surround with small heaps of asparagus-heads, cohered with butter. 1586—SUPRÊMES DE VOLAILLE AMBASSADRICE Poach the _suprêmes_ dry. Dish them; coat them with _suprême_ sauce, and surround them with lamb sweetbreads, studded with truffles and cooked without colouration, alternated with faggots of asparagus-heads. 1587—SUPRÊMES DE VOLAILLE ARLÉSIENNE Season and dredge the _suprêmes_, and toss them in clarified butter. Meanwhile, fry in oil some egg-plant roundels and some seasoned and dredged roundels of onion. Also prepare a garnish of tomatoes tossed in oil. Dish the egg-plant roundels in a circle on a round dish; set the _suprêmes_ thereon, and garnish the latter with the tossed tomatoes and the fried onions, set in small heaps upon them. Serve a delicate, tomatéd half-glaze sauce separately. 1588—SUPRÊMES DE VOLAILLE BOISTELLE Cut the _suprêmes_ into heart shapes, and stuff them with _mousseline_ forcemeat combined with half its bulk of mashed raw mushrooms. Put the _suprêmes_ in a buttered vegetable-pan, with two-thirds lb. 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 mushrooms 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 _suprêmes_, and complete with a pinch of chopped parsley. 1589—SUPRÊMES DE VOLAILLE AUX CHAMPIGNONS, A BLANC Poach the _suprêmes_