Sprinkle the [suprêmes] with a few drops of nut-brown butter, just before serving.
[1605—SUPRÊMES DE VOLAILLE JUDIC]
Cut the [suprêmes] into heart shapes; season them, and poach them dry.
Dish them in a crown, upon little braised lettuces; and set a slice of truffle and a cock’s kidney upon each heart of [suprême]. Coat slightly with thickened gravy.
[1606—SUPRÊMES DE VOLAILLE MARÉCHALE[!-- TN: acute invisible --]
It is the rule that all preparations termed “à la Maréchale” should be treated with chopped truffle; that is to say that the latter takes the place of the customary bread-crumbs.
For the sake of economy the à l’anglaise treatment (i.e., egg and bread-crumbs) is more commonly applied; so the reader may choose which of the two he prefers. In any case, [sauté] the [suprêmes] in butter; dish them in the form of a crown, with a fine slice of truffle on each, and set in their midst a garnish of asparagus-heads, cohered with butter.
N.B.—Formerly, these [suprêmes], like all preparations “à la Maréchale,” were gently grilled upon buttered paper.
[1607—SUPRÊMES DE VOLAILLE MARYLAND]
Proceed exactly as directed under “Poulet [sauté] à la Maryland” (No. [1565]).