Set each collop of [suprême] upon an artichoke-bottom about equal in size to the former; put a thick slice of glazed truffle on each collop, and a very white cock’s kidney upon each slice of truffle.
Serve a thickened gravy separately.
[1593—SUPRÊMES DE VOLAILLE DORIA]
Season and dredge the [suprêmes], and toss them quickly in clarified butter. Dish them and surround them with pieces of cucumber, shaped like garlic cloves and cooked in butter.
When about to serve, sprinkle them with a little nut-brown butter, and a few drops of lemon juice.
[1594—SUPRÊMES DE VOLAILLE DREUX]
Make some incisions, at short intervals, in the [suprêmes], and half-insert into these, alternate roundels of truffle and salted tongue. Poach them dry. Dish; surround with a garnish of cocks’ combs and kidneys, and slices of truffle, and pour a moderate quantity of Allemande sauce over this garnish.
[1595—SUPRÊMES DE VOLAILLE] [ÉCARLATE]
Incise the [suprêmes] as above; but garnish them only with roundels of tongue. Poach them dry, and set them on oval, flat quenelles of [mousseline] forcemeat, sprinkled with very red chopped tongue.
Coat with clear suprême sauce, that the red of the tongue may be seen.