1615—Suprêmes de Volaille Régence

Cut the suprêmes into heart shapes; flatten them slightly, and poach them. Set each suprême on a quenelle of chicken forcemeat, prepared with crayfish butter, and dish in the form of a crown. Coat with Allemande sauce, flavoured with truffle essence, and, on each suprême, set an olive-shaped truffle and a cock’s kidney—the two separated by a cock’s comb.