1587—Suprêmes de Volaille Arlésienne

Season and dredge the suprêmes, and toss them in clarified butter.

Meanwhile, fry in oil some egg-plant roundels and some seasoned and dredged roundels of onion. Also prepare a garnish of tomatoes tossed in oil. Dish the egg-plant roundels in a circle on a round dish; set the suprêmes thereon, and garnish the latter with the tossed tomatoes and the fried onions, set in small heaps upon them.

Serve a delicate, tomatéd half-glaze sauce separately.