[1608—SUPRÊMES DE VOLAILLE MONTPENSIER]
Roll the [suprêmes] in beaten egg and bread-crumbs, and [sauté] them in clarified butter. Dish them in a crown with a slice of truffle upon each, and surround with small heaps of asparagus-heads, cohered with butter.
Sprinkle the [suprêmes] with a few drops of nut-brown butter.
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][1609—SUPRÊMES DE VOLAILLE ORLY]
Take some [suprêmes] of chicken à la Reine, and set them on a dish with parsley stalks and finely sliced onions; sprinkle with a little oil and lemon juice, and set to [marinade] for an hour.
When about to prepare them, dry them by means of a piece of linen; dip them into light batter, and put them in a very hot frying fat that they may cook quickly.
Drain; dish on a napkin with bunches or a border of very green fried parsley, and serve a tomato sauce separately.
[1610—SUPRÊMES DE VOLAILLE A L’ORIENTALE]
[Sauté] the [suprêmes] in butter, and dish them each upon a thick slice of chow-chow, cut to the same shape, parboiled, and stewed in butter beforehand. Coat with Suprême sauce, combined with a quarter of its bulk of tomato purée, and flavoured moderately with saffron.