1789—Suprêmes de Pigeonneaux aux Truffes

Raise the suprêmes, flatten them slightly; toss them in clarified butter, and set them on a border of smooth forcemeat, laid on a dish by means of a piping-bag, and poached in the front of the oven.

Swill the vegetable-pan with Madeira; add four fine slices of truffle for each suprême, and a little pale melted meat glaze, and finish with a moderate amount of butter.

Coat the suprêmes with this sauce, and set the slices of truffle upon it.