thus, though in name may not be so served with it: as for instance suprême de volaille aux truffes (with a ragout of truffles in the centre), suprême à la royale (the fillet being larded, and a border of vegetables, will suffice for the macédoine of cooked vegetables in the centre); S. à l'Indienne (the fillet being delicately flavoured with fine curry, and being poured over and round with a macédoine of young spring vegetables).
F. à l'ambassadrice, adding to the last two or three tablespoonfuls of cream, and a well buttered border mould with the mixture, forming a pretty freely small dice of foie de veau and truffle, taken from the pot, for if left standing that has their aroma), cover with a buttered paper and cook or steam till on touching the centre will your finger it feels firm. This list might be prolonged to any extent, as, given the foundation described above, suprême can be varied indefinitely. It must be remembered that ragoûts, purées, garnishes, and indeed any kind of game, may be cooked like fillets as fillets, whilst venison can follow the recipes given for mutton.
Côtelettes de Pigeon à la d'Uxelles.—Prepare the pigeons as described in chapter 2, boning them and leaving just enough of the leg to form the bone of the cutlet; bat and trim this neatly into shape, then cover or “mask” each pretty thickly with a