A guide to modern cookery

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 Allemande sauce, combined with the cooking-liquor of the _suprêmes_. Serve what remains of the sauce separately. 1590—SUPRÊMES DE VOLAILLE AUX CHAMPIGNONS, A BRUN Cook the _suprêmes_ 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. 1591—SUPRÊMES DE VOLAILLE CHIMAY Cook the _suprêmes_ 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—SUPRÊMES DE VOLAILLE CUSSY Collop the _suprêmes_; slightly flatten each collop; trim them round, dredge them, and toss them in butter. Set each collop of _suprême_ 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—SUPRÊMES DE VOLAILLE DORIA Season and dredge the _suprêmes_, 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. 1594—SUPRÊMES DE VOLAILLE DREUX Make some incisions, at short intervals, in the _suprêmes_, 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. 1595—SUPRÊMES DE VOLAILLE ÉCARLATE Incise the _suprêmes_ 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 suprême sauce, that the red of the tongue may be seen. 1596—SUPRÊMES DE VOLAILLE ÉCOSSAISE Poach the _suprêmes_. Dish them; coat them with Écossaise sauce, and surround them with small heaps of French beans, cohered with butter. 1597—SUPRÊMES DE