A guide to modern cookery

VOLAILLE FAVORITE _Sauté_ the _suprêmes_ in clarified butter. Dish them in a crown, on tossed slices of foie gras, with three slices of truffle on each _suprême_. In their midst set a heap of asparagus-heads, cohered with butter, and serve, separately, a sauceboat of light meat-glaze, buttered. 1598—SUPRÊMES DE VOLAILLE FINANCIÈRE _Sauté_ the _suprêmes_ in clarified butter. Dish them in the form of a crown, upon fried _croûtons_ of the same size; in their midst arrange a garnish à la financière (No. 1474), and coat the _suprêmes_ and their garnish with financière sauce. 1599—SUPRÊMES DE VOLAILLE AUX FONDS D’ARTICHAUTS _Sauté_ the _suprêmes_ 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 _suprêmes_, and serve a thickened gravy separately. 1600—SUPRÊMES DE VOLAILLE GEORGETTE Prepare as many “pommes Georgette” as there are _suprêmes_, and take care to choose potatoes of the same size as the _suprêmes_. Poach the _suprêmes_. Set one on each potato, with a fine slice of truffle in the middle, and arrange in the form of a crown on a round dish. 1601—SUPRÊMES DE VOLAILLE HENRI IV. Collop the _suprêmes_; slightly flatten the collops, and trim them round. Season and dredge them; _sauté_ them in clarified butter, and set each collop on an artichoke bottom, slightly garnished with buttered meat-glaze. Serve a Béarnaise sauce separately. 1602—SUPRÊMES DE VOLAILLE HONGROISE Prepare some pilaff rice, combined with _concassed_ tomatoes, and dish it in a shallow timbale. Season the _suprêmes_ with paprika; toss them in clarified butter, and set them in a timbale, upon the pilaff rice. Swill the vegetable-pan with a few tablespoonfuls of cream; add the necessary quantity of Hongroise sauce, and coat the _suprêmes_ with this sauce. 1603—SUPRÊMES DE VOLAILLE A L’INDIENNE _Sauté_ the _suprêmes_ in butter, and put them for a few minutes in a curry sauce à l’Indienne, but without letting the latter boil. Dish the _suprêmes_ in a timbale with the curry sauce. Serve a timbale of rice à l’Indienne, separately. 1604—SUPRÊMES DE VOLAILLE JARDINIÈRE _Sauté_