Season and cook the suprêmes under cover with butter, keeping them white.
Arrange on a dish, coat with Sauce Ecossaise and serve accompanied with a dish of buttered French beans.
Another way is to cut the suprêmes heart shape, stuff them with Godiveau containing a cooked Brunoise of vegetables, cook them in the same way as before and serve coated with the same sauce and garnished with bouquets of buttered French beans.
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