[1596—SUPRÊMES DE VOLAILLE ÉCOSSAISE]
Poach the [suprêmes].
Dish them; coat them with Écossaise sauce, and surround them with small heaps of French beans, cohered with butter.
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][1597—SUPRÊMES DE VOLAILLE FAVORITE]
[Sauté] the [suprêmes] in clarified butter.
Dish them in a crown, on tossed slices of foie gras, with three slices of truffle on each [suprême].
In their midst set a heap of asparagus-heads, cohered with butter, and serve, separately, a sauceboat of light meat-glaze, buttered.
[1598—SUPRÊMES DE VOLAILLE FINANCIÈRE]
[Sauté] the [suprêmes] in clarified butter.
Dish them in the form of a crown, upon fried [croûtons] of the same size; in their midst arrange a garnish à la financière (No. [1474]), and coat the [suprêmes] and their garnish with financière sauce.