Cut out as many heart-shaped pieces of kitchen paper as there are [suprêmes], and either butter or oil them.
Quickly stiffen the [suprêmes] in butter. In the centre of each paper heart, set a slice of ham cut to the shape of a triangle; cover the ham with a tablespoonful of reduced Italienne sauce; set the [suprêmes] on the sauce, and cover it with the same sauce and another triangle of ham. Close the pieces of paper, and pleat their edges in such wise as to entirely enclose their contents; set the [papillotes], thus prepared, on a tray; and put them in a sufficiently hot oven to allow of completing the cooking of the [suprêmes] and blowing out the [papillotes].
[1612—SUPRÊMES DE VOLAILLE AU PARMESAN]
Season the [suprêmes]; dip them in beaten egg and roll them in grated Parmesan. [Sauté] them in butter, and dish them on [croûtons] of polenta (No. [2294]), shaped somewhat like the [suprêmes] and browned in clarified butter. When about to serve, sprinkle the [suprêmes] with nut-brown butter.
[1613—SUPRÊMES DE VOLAILLE A LA POLIGNAC]
Poach the [suprêmes] dry, and dish them.
Coat them with Suprême sauce, combined with a [julienne] of truffles and mushrooms.
[1614—SUPRÊMES DE VOLAILLE A LA POJARSKI]
Mince the [suprêmes], and, in so doing, combine with them, first, the quarter of their weight of bread-crumbs dipped in milk [514] ]and well squeezed, and the same weight of fresh butter; and then an equal quantity of fresh cream, which should be added little by little. Season with salt, pepper, and nutmeg.
Divide up this preparation into portions equal in size to the [suprêmes], and shape them exactly like the latter; in short, reconstruct the [suprêmes] exactly with this mince-meat.