Important Remarks: Chicken [Suprêmes] or cutlets should never be allowed to wait, lest they harden. They should be cooked quickly, at the last moment; dished and served immediately. The shortest wait is enough to spoil them, and to make an insipid and dry preparation of what should be an exquisite dish.
N.B.—The recipes given hereafter for [suprêmes] may of course be applied to fillets, cutlets, ailerons, blanc de poulet, &c.
[1584—SUPRÊMES DE VOLAILLE AGNÈS[!-- TN: grave invisible --] SOREL]
Line some oval buttered tartlet-moulds with [mousseline] forcemeat. Upon the latter, put some raw, sliced mushrooms, tossed in butter; cover with forcemeat so as to fill the mould, and poach in the [bain-marie].
Turn out in a circle on a round dish; put a poached [suprême] on each tartlet; coat with Allemande sauce; deck with a truffle girt by a ring of very red tongue, and surround the [suprême] with a thread of pale, meat glaze.
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][1585—SUPRÊMES DE VOLAILLE ALEXANDRA]
Poach the [suprêmes] dry. Dish them with a few slices of truffle set upon them; coat them with Mornay sauce, flavoured with chicken essence, and glaze quickly. Surround with small heaps of asparagus-heads, cohered with butter.
[1586—SUPRÊMES DE VOLAILLE AMBASSADRICE]
Poach the [suprêmes] dry. Dish them; coat them with suprême sauce, and surround them with lamb sweetbreads, studded with truffles and cooked without colouration, alternated with faggots of asparagus-heads.