Take the breast of a four-pound roasting chicken (stuff very lightly
with a filling made of chicken, cream and fresh mushrooms mixed with
white of egg) and have it poached in butter and chicken broth. After
being done remove the suprême and have the sauce reduced to one-quarter
of its volume, then incorporate first one tablespoonful of sweet
butter and add six finely chopped French shallots, one-half glass of
white wine, two spoonsful of brown sauce (demi-glacé), season well
with pepper and salt, let it cook for about three minutes, and strain
through fine sieve.
Dish suprême on a fried canape cut to shape and sauce it.
_Garniture_
Fried eggplant cut in Julienne shape
Green peppers sauté in butter
Fresh tomatoes sauté
Arrange the vegetables around the suprême on platter by keeping them
each separately and serve sauce apart.