1588—Suprêmes de Volaille Boistelle

Cut the suprêmes into heart shapes, and stuff them with mousseline forcemeat combined with half its bulk of mashed raw mushrooms.

Put the suprêmes in a buttered vegetable-pan, with two-thirds lb. of peeled, minced, raw mushrooms; season with salt, white pepper and lemon juice, and set to poach slowly in a moderate oven.

Dish in the form of a crown, in a timbale, with the mushrooms in the centre.

Add to the liquor, which should only consist of the moisture of the mushrooms, two and one-half oz. of butter and a few drops of lemon juice; pour this sauce over the suprêmes, and complete with a pinch of chopped parsley.