Prepare some pilaff rice, combined with [concassed] tomatoes, and dish it in a shallow timbale.
Season the [suprêmes] with paprika
; toss them in clarified butter, and set them in a timbale, upon the pilaff rice.
Swill the vegetable-pan with a few tablespoonfuls of cream; add the necessary quantity of Hongroise sauce, and coat the [suprêmes] with this sauce.
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][1603—SUPRÊMES DE VOLAILLE A L’INDIENNE]
[Sauté] the [suprêmes] in butter, and put them for a few minutes in a curry sauce à l’Indienne, but without letting the latter boil.
Dish the [suprêmes] in a timbale with the curry sauce.
Serve a timbale of rice à l’Indienne, separately.
[1604—SUPRÊMES DE VOLAILLE JARDINIÈRE]
[Sauté] the [suprêmes] in butter. Dish and surround with small heaps of vegetables, arranged very neatly, as explained in the case of the Jardinière garnish.