1606—Suprêmes de Volaille Maréchale

It is the rule that all preparations termed “à la Maréchale” should be treated with chopped truffle; that is to say that the latter takes the place of the customary bread-crumbs.

For the sake of economy the à l’anglaise treatment (i.e., egg and bread-crumbs) is more commonly applied; so the reader may choose which of the two he prefers. In any case, sauté the suprêmes in butter; dish them in the form of a crown, with a fine slice of truffle on each, and set in their midst a garnish of asparagus-heads, cohered with butter.

N.B.—Formerly, these suprêmes, like all preparations “à la Maréchale,” were gently grilled upon buttered paper.