Season and dredge the [suprêmes], and toss them in clarified butter.
Meanwhile, fry in oil some egg-plant roundels and some seasoned and dredged roundels of onion. Also prepare a garnish of tomatoes tossed in oil. Dish the egg-plant roundels in a circle on a round dish; set the [suprêmes] thereon, and garnish the latter with the tossed tomatoes and the fried onions, set in small heaps upon them.
Serve a delicate, [tomatéd] half-glaze sauce separately.
[1588—SUPRÊMES DE VOLAILLE BOISTELLE]
Cut the [suprêmes] into heart shapes, and stuff them with [mousseline] forcemeat combined with half its bulk of mashed raw mushrooms.
Put the [suprêmes] in a buttered vegetable-pan, with two-thirds lb. of peeled, minced, raw mushrooms; season with salt, white pepper and lemon juice, and set to poach slowly in a moderate oven.
Dish in the form of a crown, in a timbale, with the mushrooms in the centre.
Add to the liquor, which should only consist of the moisture of the mushrooms, two and one-half oz. of butter and a few drops of lemon juice; pour this sauce over the [suprêmes], and complete with a pinch of chopped parsley.
[1589—SUPRÊMES DE VOLAILLE AUX CHAMPIGNONS, A BLANC]
Poach the [suprêmes] in a little mushroom cooking-liquor.