A guide to modern cookery

and serve a tomato sauce separately. 1610—SUPRÊMES DE VOLAILLE A L’ORIENTALE _Sauté_ the _suprêmes_ in butter, and dish them each upon a thick slice of chow-chow, cut to the same shape, parboiled, and stewed in butter beforehand. Coat with Suprême sauce, combined with a quarter of its bulk of tomato purée, and flavoured moderately with saffron. 1611—SUPRÊMES DE VOLAILLE EN PAPILLOTE Cut out as many heart-shaped pieces of kitchen paper as there are _suprêmes_, and either butter or oil them. Quickly stiffen the _suprêmes_ in butter. In the centre of each paper heart, set a slice of ham cut to the shape of a triangle; cover the ham with a tablespoonful of reduced Italienne sauce; set the _suprêmes_ on the sauce, and cover it with the same sauce and another triangle of ham. Close the pieces of paper, and pleat their edges in such wise as to entirely enclose their contents; set the papillotes, thus prepared, on a tray; and put them in a sufficiently hot oven to allow of completing the cooking of the _suprêmes_ and blowing out the papillotes. 1612—SUPRÊMES DE VOLAILLE AU PARMESAN Season the _suprêmes_; dip them in beaten egg and roll them in grated Parmesan. _Sauté_ them in butter, and dish them on _croûtons_ of polenta (No. 2294), shaped somewhat like the _suprêmes_ and browned in clarified butter. When about to serve, sprinkle the _suprêmes_ with nut-brown butter. 1613—SUPRÊMES DE VOLAILLE A LA POLIGNAC Poach the _suprêmes_ dry, and dish them. Coat them with Suprême sauce, combined with a _julienne_ of truffles and mushrooms. 1614—SUPRÊMES DE VOLAILLE A LA POJARSKI Mince the _suprêmes_, and, in so doing, combine with them, first, the quarter of their weight of bread-crumbs dipped in milk and well squeezed, and the same weight of fresh butter; and then an equal quantity of fresh cream, which should be added little by little. Season with salt, pepper, and nutmeg. Divide up this preparation into portions equal in size to the _suprêmes_, and shape them exactly like the latter; in short, reconstruct the _suprêmes_ exactly with this mince-meat. Dredge; cook in clarified butter,