Another suprême.—Detach the breasts of two chickens as above directed, then prepare the eight pieces or fillets as directed for chicken sauté. Ten minutes before taking from the fire, add and mix with the whole two or three truffles, weighing at least six ounces, and sliced; finish the cooling, and serve.
To serve.—Dish the pieces tastefully and according to fancy, and put the dish away in a warm place, then mix a suprême sauce with what you have left in the pan, sauce, truffles, etc., boil the whole till rather thick, stirring continually while it is boiling, turn over the pieces of chicken, and serve. The suprême sauce used in that case is generally made with very rich chicken gravy.
Chickens au suprême is considered a very recherché dish, and it is a rather expensive one. For a grand dinner, the breasts of six chickens are used, and all the other parts of the chicken are used to make chicken gravy with rich broth, and that gravy is, in its turn, used to make the suprême sauce that is mixed with the liquor in which the chicken has cooked.
The broth used to sauté the chicken is generally rich, and very often two pounds of truffles are used with six chickens.
A la Bourguignonne.—This is a fricassée also, but instead of covering the chicken with broth or water, it is covered with white wine.
Proceed, for the rest, and serve as fricassée.
With Carrots.—While you are cooking a chicken in fricassée, prepare a dish of carrots au jus or glazed, for ornamenting the dish; cut the carrots with a vegetable spoon before cooking them.
Dish the chicken as directed, place the carrots tastefully all around the meat, and serve warm. This dish was devised by a monk, and is often called à la Saint Lambert.
A la Royale.—This is nearly the same as au suprême; the only difference is, that the pieces of breast or fillets are larded with salt pork, and then cooked, served and decorated the same as described for au suprême.
Marengo.—Clean, prepare, and cut up the chicken as for fricassée. Put in a stewpan five teaspoonfuls of sweet-oil, and set on a good fire; when hot, put the chicken in with salt and pepper; turn over once in a while, till every piece is of a golden color, and nearly cooked, then add two sprigs of parsley, one of thyme, a bay-leaf, and one clove, tied together with twine; add also three or four mushrooms cut in slices, and if handy three or four truffles also cut in slices; when the whole is cooked, dish the pieces of chicken thus: the neck and gizzard, with the fore part of the back, and the low part of the legs in the middle, one leg on each side of the dish with one wing beside each, then the breast and hind part of the back, and the ends of the wings at the top. Have an Italian sauce ready, pour it on the chicken, place on the whole the pieces of mushrooms and truffles, also some croutons fried in butter, and serve.