1619—Suprêmes de Volaille Valençay

Stuff the suprêmes with truffles, cut into small dice and cohered with very reduced Allemande sauce. Treat them No. 174, Anglaise (for Egg-and-bread-crumbing) and cook them in butter.

Prepare some fried croûtons, shaped like cocks’ combs, in the proportion of two for each suprême; cover these with a dome of fine truffled forcemeat, and put them in a moderate oven that the forcemeat may poach.

Dish the suprêmes in the form of a crown; surround them with the croûtons; and, in their midst, pour a purée of mushrooms.