ENTRÉES.
of the very best leaf gelatine (I always use Mrs.
A. B. Marshall's gelatine, as for these delicate pre-
parations the most easily soluble and most tasteless
kind is indispensable) for each pint of sauce; let it all
boil together till reduced about one-fourth, then add
a gill of double cream for each pint of sauce, and use
just as it is setting. Put the pan containing this sauce
in another half full of warm (not boiling) water to
keep it just at setting point, lift each fillet separately
on a broad-bladed or palette knife, and pour over it
(or “mask” it, as it is technically called) the stiffen-
ing sauce from a spoon, being careful to cover it all
thickly and smoothly, and then leave it till set. The
masking must then be repeated, only this time use
meat jelly prepared as below instead of the sauce, to
ensure the surface being nicely glazed. When set,
dish the fillets neatly in a circle alternately with
sliced tongue, foie gras truffé, or plain truffles as you
choose, filling up the centre with turned and farced
olives, tiny cubes of foie gras, salad, etc., to taste,
either with a plain or a mayonnaise salad dressing,
and serve. If you prepare a supreme in this way
and mount it on a border mould of cold chicken
cream set in a mould lined with the chicken jelly,
and fill up the centre with oysters bearded, and
tossed in white mayonnaise and crisped celery,
serving it as Suprême à l'Américaine, you will score
a distinct success. I do not recommend this as an
economy, for, as I have observed before, a suprême
can never, from its nature, be anything but an
expensive dish (though properly managed as I have
also previously shown, it need not be extravagant),