Dish them with a garnish of small, stoned olives, stuffed and poached at the last moment.
Serve a Valois sauce separately.
[1621—SUPRÊMES DE VOLAILLE VERNEUIL]
[Marinade] the [suprêmes] as for No. [1609]; treat them [à l’anglaise], and cook them in clarified butter. Dish them in the form of a crown, and coat them with Colbert sauce.
Serve separately a purée of artichokes, combined with finely-minced truffles.
[1622—SUPRÊMES DE VOLAILLE VILLEROY]
Poach the [suprêmes] without completely cooking them.
Dip them in a Villeroy sauce, in such wise that they may be well coated with it. Leave them to cool; treat them [à l’anglaise]; and, a few minutes before serving, put them in some very hot frying fat. Dish them in the form of a crown, and serve a Périgueux sauce separately.
[1623—BLANC DE POULET ÉLISABETH]
Raise the [suprêmes] of two small chickens; poach them in butter and lemon juice, and coat them with Suprême sauce.