Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

mix with the whole two or three truffles, weighing at least six ounces, and sliced; finish the cooling, and serve. _To serve._--Dish the pieces tastefully and according to fancy, and put the dish away in a warm place, then mix a _suprême_ sauce with what you have left in the pan, sauce, truffles, etc., boil the whole till rather thick, stirring continually while it is boiling, turn over the pieces of chicken, and serve. The _suprême_ sauce used in that case is generally made with very rich chicken gravy. Chickens _au suprême_ is considered a very _recherché_ dish, and it is a rather expensive one. For a grand dinner, the breasts of six chickens are used, and all the other parts of the chicken are used to make chicken gravy with rich broth, and that gravy is, in its turn, used to make the _suprême_ sauce that is mixed with the liquor in which the chicken has cooked. The broth used to _sauté_ the chicken is generally rich, and very often two pounds of truffles are used with six chickens. _A la Bourguignonne._--This is a _fricassée_ also, but instead of covering the chicken with broth or water, it is covered with white wine. Proceed, for the rest, and serve as _fricassée_. _With Carrots._--While you are cooking a chicken in _fricassée_, prepare a dish of carrots _au jus_ or _glazed_, for ornamenting the dish; cut the carrots with a vegetable spoon before cooking them. Dish the chicken as directed, place the carrots tastefully all around the meat, and serve warm. This dish was devised by a monk, and is often called _à la Saint Lambert_. _A la Royale._--This is nearly the same as _au suprême_; the only difference is, that the pieces of breast or fillets are larded with salt pork, and then cooked, served and decorated the same as described for _au suprême_. _Marengo._--Clean, prepare, and cut up the chicken as for _fricassée_. Put in a stewpan five teaspoonfuls of sweet-oil, and set on a good fire; when hot, put the chicken in with salt and pepper; turn over once