A guide to modern cookery

the _suprêmes_ in butter. Dish and surround with small heaps of vegetables, arranged very neatly, as explained in the case of the _Jardinière_ garnish. Sprinkle the _suprêmes_ with a few drops of nut-brown butter, just before serving. 1605—SUPRÊMES DE VOLAILLE JUDIC Cut the _suprêmes_ into heart shapes; season them, and poach them dry. Dish them in a crown, upon little braised lettuces; and set a slice of truffle and a cock’s kidney upon each heart of _suprême_. Coat slightly with thickened gravy. 1606—SUPRÊMES DE VOLAILLE MARÉCHALE It is the rule that all preparations termed “à la Maréchale” should be treated with chopped truffle; that is to say that the latter takes the place of the customary bread-crumbs. For the sake of economy the _à l’anglaise treatment_ (_i.e._, egg and bread-crumbs) is more commonly applied; so the reader may choose which of the two he prefers. In any case, _sauté_ the _suprêmes_ in butter; dish them in the form of a crown, with a fine slice of truffle on each, and set in their midst a garnish of asparagus-heads, cohered with butter. N.B.—Formerly, these _suprêmes_, like all preparations “à la Maréchale,” were gently grilled upon buttered paper. 1607—SUPRÊMES DE VOLAILLE MARYLAND Proceed exactly as directed under “Poulet sauté à la Maryland” (No. 1565). 1608—SUPRÊMES DE VOLAILLE MONTPENSIER Roll the _suprêmes_ in beaten egg and bread-crumbs, and _sauté_ them in clarified butter. Dish them in a crown with a slice of truffle upon each, and surround with small heaps of asparagus-heads, cohered with butter. Sprinkle the _suprêmes_ with a few drops of nut-brown butter. 1609—SUPRÊMES DE VOLAILLE ORLY Take some _suprêmes_ of chicken à la Reine, and set them on a dish with parsley stalks and finely sliced onions; sprinkle with a little oil and lemon juice, and set to _marinade_ for an hour. When about to prepare them, dry them by means of a piece of linen; dip them into light batter, and put them in a very hot frying fat that they may cook quickly. Drain; dish on a napkin with bunches or a border of very green fried parsley,