A guide to modern cookery

fine truffled forcemeat, and put them in a moderate oven that the forcemeat may poach. Dish the _suprêmes_ in the form of a crown; surround them with the _croûtons_; and, in their midst, pour a purée of mushrooms. 1620—SUPRÊMES DE VOLAILLE A LA VALOIS Treat the _suprêmes à l’anglaise_, and cook them in clarified butter. Dish them with a garnish of small, stoned olives, stuffed and poached at the last moment. Serve a Valois sauce separately. 1621—SUPRÊMES DE VOLAILLE VERNEUIL _Marinade_ the _suprêmes_ as for No. 1609; treat them _à l’anglaise_, and cook them in clarified butter. Dish them in the form of a crown, and coat them with Colbert sauce. Serve separately a purée of artichokes, combined with finely-minced truffles. 1622—SUPRÊMES DE VOLAILLE VILLEROY Poach the _suprêmes_ without completely cooking them. Dip them in a Villeroy sauce, in such wise that they may be well coated with it. Leave them to cool; treat them _à l’anglaise_; and, a few minutes before serving, put them in some very hot frying fat. Dish them in the form of a crown, and serve a Périgueux sauce separately. 1623—BLANC DE POULET ÉLISABETH Raise the _suprêmes_ of two small chickens; poach them in butter and lemon juice, and coat them with Suprême sauce. Dish them around a low, very cold cushion of bread, placed on the dish at the last moment. Upon the cushion, quickly set a dozen shelled oysters, which should have been kept in ice for at least two hours before dishing. Serve very quickly in order that the _suprêmes_ may be very hot and the oysters very cold. Send a Suprême sauce separately. 1624—TURBAN DE FILETS DE POULET Take the required number of fillets, which is determined by the size of the mould to be used. Flatten these fillets out somewhat thinly, and trim them neatly on both sides. With these fillets, line a buttered _savarin-mould_; setting a row of thin slices of truffle between each of the fillets, and allowing the latter to hang over the edge of the mould. Over the fillets spread a layer of _mousseline_ forcemeat, two-thirds