Prepare:—(1) a [croustade] of lining paste, of a size in proportion to the garnish to be put inside it, just as the garnish should be in proportion to the number of [suprêmes]:—(2) a garnish of macaroni with cream, combined with three oz. of foie gras and three oz. of truffles in dice, per one-half lb. of macaroni.
Cut the [suprêmes] to the shape of hearts; stuff them with godiveau with cream (No. [198]), mixed with half its bulk of a purée of foie gras, and poach them dry.
Put the macaroni in the [croustade], shaping it like a dome in so doing; coat the [suprêmes] with Allemande sauce, and set them in a crown on the timbale and round the dome of macaroni.
Send a sauceboat of velouté to the table separately.
[515]
][1619—SUPRÊMES DE VOLAILLE VALENÇAY]
Stuff the [suprêmes] with truffles, cut into small dice and cohered with very reduced Allemande sauce. Treat them [à l’anglaise] and cook them in butter.
Prepare some fried [croûtons], shaped like cocks’ combs, in the proportion of two for each [suprême]; cover these with a dome of fine truffled forcemeat, and put them in a moderate oven that the forcemeat may poach.
Dish the [suprêmes] in the form of a crown; surround them with the [croûtons]; and, in their midst, pour a purée of mushrooms.
[1620—SUPRÊMES DE VOLAILLE A LA VALOIS]
Treat the [suprêmes] [à l’anglaise], and cook them in clarified butter.