1611—Suprêmes de Volaille en Papillote

Cut out as many heart-shaped pieces of kitchen paper as there are suprêmes, and either butter or oil them.

Quickly stiffen the suprêmes in butter. In the centre of each paper heart, set a slice of ham cut to the shape of a triangle; cover the ham with a tablespoonful of reduced Italienne sauce; set the suprêmes on the sauce, and cover it with the same sauce and another triangle of ham. Close the pieces of paper, and pleat their edges in such wise as to entirely enclose their contents; set the No. 1259, Côte de Veau Papillote, thus prepared, on a tray; and put them in a sufficiently hot oven to allow of completing the cooking of the suprêmes and blowing out the No. 1259, Côte de Veau Papillote.