Dish them in the form of a crown, with some fine very white cooked mushroom-heads. Coat them moderately with Allemande sauce, combined with the cooking-liquor of the [suprêmes].
Serve what remains of the sauce separately.
[510]
][1590—SUPRÊMES DE VOLAILLE AUX CHAMPIGNONS, A BRUN]
Cook the [suprêmes] in clarified butter, as already described.
Dish them; surround them with mushrooms, minced raw and tossed in butter, and coat them with a light mushroom sauce.
[1591—SUPRÊMES DE VOLAILLE CHIMAY]
Cook the [suprêmes] in clarified butter.
Dish them; garnish them with tossed morels and asparagus-heads, cohered with butter, and surround with a thread of good thickened gravy.
[1592—SUPRÊMES DE VOLAILLE CUSSY]
Collop the [suprêmes]; slightly flatten each collop; trim them round, dredge them, and toss them in butter.