A guide to modern cookery

and serve as soon as ready. There is no hard and fast rule for the garnishing of these _suprêmes_; the garnish is therefore optional. 1615—SUPRÊMES DE VOLAILLE RÉGENCE Cut the _suprêmes_ into heart shapes; flatten them slightly, and poach them. Set each _suprême_ on a quenelle of chicken forcemeat, prepared with crayfish butter, and dish in the form of a crown. Coat with Allemande sauce, flavoured with truffle essence, and, on each _suprême_, set an olive-shaped truffle and a cock’s kidney—the two separated by a cock’s comb. 1616—SUPRÊMES DE VOLAILLE RICHELIEU Treat the _suprêmes à l’anglaise_, and cook them in clarified butter. Dish them; coat them with half-melted butter à la Maître d’hôtel, and set four fine slices of truffle on each _suprême_. 1617—SUPRÊMES DE VOLAILLE ROSSINI _Sauté_ the _suprêmes_ in butter, and dish them on collops of foie gras, arranged in the form of a crown and also tossed in butter. Coat with a strong Madeira sauce, combined with slices of truffle. 1618—SUPRÊMES DE VOLAILLE TALLEYRAND Prepare:—(1) a _croustade_ of lining paste, of a size in proportion to the garnish to be put inside it, just as the garnish should be in proportion to the number of _suprêmes_:—(2) a garnish of macaroni with cream, combined with three oz. of foie gras and three oz. of truffles in dice, per one-half lb. of macaroni. Cut the _suprêmes_ to the shape of hearts; stuff them with godiveau with cream (No. 198), mixed with half its bulk of a purée of foie gras, and poach them dry. Put the macaroni in the _croustade_, shaping it like a dome in so doing; coat the _suprêmes_ with Allemande sauce, and set them in a crown on the timbale and round the dome of macaroni. Send a sauceboat of velouté to the table separately. 1619—SUPRÊMES DE VOLAILLE VALENÇAY Stuff the _suprêmes_ with truffles, cut into small dice and cohered with very reduced Allemande sauce. Treat them _à l’anglaise_ and cook them in butter. Prepare some fried _croûtons_, shaped like cocks’ combs, in the proportion of two for each _suprême_; cover these with a dome of