Cut the suprêmes heart shape, stuff them with Mousseline forcemeat, season and cook under cover with butter, keeping them white.
Place each on a tartlet case filled with small balls of truffles, very small chicken quenelles, button mushrooms, and cocks’ kidneys—all mixed with Sauce Albuféra. Arrange on a dish, lightly coat the suprêmes with the same sauce and serve some separately in a sauceboat.
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