1584—Suprêmes de Volaille Agnès Sorel

Line some oval buttered tartlet-moulds with mousseline forcemeat. Upon the latter, put some raw, sliced mushrooms, tossed in butter; cover with forcemeat so as to fill the mould, and poach in the bain-marie.

Turn out in a circle on a round dish; put a poached suprême on each tartlet; coat with Allemande sauce; deck with a truffle girt by a ring of very red tongue, and surround the suprême with a thread of pale, meat glaze.