1618—Suprêmes de Volaille Talleyrand

Prepare:—(1) a No. 2393, Croûtes et Croustades of lining paste, of a size in proportion to the garnish to be put inside it, just as the garnish should be in proportion to the number of suprêmes:—(2) a garnish of macaroni with cream, combined with three oz. of foie gras and three oz. of truffles in dice, per one-half lb. of macaroni.

Cut the suprêmes to the shape of hearts; stuff them with godiveau with cream (No. 198, Veal Forcemeat with Fat or Godiveau), mixed with half its bulk of a purée of foie gras, and poach them dry.

Put the macaroni in the No. 2393, Croûtes et Croustades, shaping it like a dome in so doing; coat the suprêmes with Allemande sauce, and set them in a crown on the timbale and round the dome of macaroni.

Send a sauceboat of velouté to the table separately.