[1599—SUPRÊMES DE VOLAILLE AUX FONDS D’ARTICHAUTS]
[Sauté] the [suprêmes] in clarified butter.
Dish them with a garnish of raw artichoke-bottoms, sliced, tossed in butter, and sprinkled with fine herbs. Sprinkle a few drops of nut-brown butter over the [suprêmes], and serve a thickened gravy separately.
[1600—SUPRÊMES DE VOLAILLE GEORGETTE]
Prepare as many “pommes Georgette” as there are [suprêmes], and take care to choose potatoes of the same size as the [suprêmes].
Poach the [suprêmes]. Set one on each potato, with a fine slice of truffle in the middle, and arrange in the form of a crown on a round dish.
[1601—SUPRÊMES DE VOLAILLE HENRI IV.]
Collop the [suprêmes]; slightly flatten the collops, and trim them round. Season and dredge them; [sauté] them in clarified butter, and set each collop on an artichoke bottom, slightly garnished with buttered meat-glaze.
Serve a Béarnaise sauce separately.