Dredge; cook in clarified butter, and serve as soon as ready.
There is no hard and fast rule for the garnishing of these [suprêmes]; the garnish is therefore optional.
[1615—SUPRÊMES DE VOLAILLE RÉGENCE]
Cut the [suprêmes] into heart shapes; flatten them slightly, and poach them. Set each [suprême] on a quenelle of chicken forcemeat, prepared with crayfish butter, and dish in the form of a crown. Coat with Allemande sauce, flavoured with truffle essence, and, on each [suprême], set an olive-shaped truffle and a cock’s kidney—the two separated by a cock’s comb.
[1616—SUPRÊMES DE VOLAILLE RICHELIEU]
Treat the [suprêmes] [à l’anglaise], and cook them in clarified butter.
Dish them; coat them with half-melted butter à la Maître d’hôtel, and set four fine slices of truffle on each [suprême].
[1617—SUPRÊMES DE VOLAILLE ROSSINI]
[Sauté] the [suprêmes] in butter, and dish them on collops of foie gras, arranged in the form of a crown and also tossed in butter. Coat with a strong Madeira sauce, combined with slices of truffle.