SUPRÊME OF CHICKEN À L’ALEXANDER

Take the breast of a four-pound roasting chicken (stuff very lightly with a filling made of chicken, cream and fresh mushrooms mixed with white of egg) and have it poached in butter and chicken broth. After being done remove the suprême and have the sauce reduced to one-quarter of its volume, then incorporate first one tablespoonful of sweet butter and add six finely chopped French shallots, one-half glass of white wine, two spoonsful of brown sauce (demi-glacé), season well with pepper and salt, let it cook for about three minutes, and strain through fine sieve.

Dish suprême on a fried canape cut to shape and sauce it.

Garniture

Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.