1614—Suprêmes de Volaille à la Pojarski

Mince the suprêmes, and, in so doing, combine with them, first, the quarter of their weight of bread-crumbs dipped in milk and well squeezed, and the same weight of fresh butter; and then an equal quantity of fresh cream, which should be added little by little. Season with salt, pepper, and nutmeg.

Divide up this preparation into portions equal in size to the suprêmes, and shape them exactly like the latter; in short, reconstruct the suprêmes exactly with this mince-meat.

Dredge; cook in clarified butter, and serve as soon as ready.

There is no hard and fast rule for the garnishing of these suprêmes; the garnish is therefore optional.