1710—Suprême de Volaille Jeannette

Poach a fowl; let it cool; raise its suprêmes, and cut each into four collops, trimmed to the shape of ovals. Coat these collops with white chaud-froid sauce, and decorate them with tarragon leaves, No. 273, Blanchings, cooled, well-drained and very green.

Let a layer of aspic jelly one-half in. thick set on the bottom of a timbale or a square dish; upon this layer set some slices of foie-gras Parfait, cut to the shape of the collops, and place one of the latter on each slice of the Parfait. This done, cover with fine half-melted chicken jelly.

When about to serve, incrust the dish or the timbale in a block of carved ice.