Season and shallow fry the suprêmes in butter; place them into some Sauce Currie à l’Indienne for a few minutes without letting it boil.
Arrange the suprêmes in a deep dish with the sauce and serve accompanied with a dish of plain boiled rice.
Another way of preparing this dish is to poach a chicken keeping it white, then remove the breasts and cut each in half. Place each piece on a chicken Quenelle, decorate with a slice of truffle and coat with Sauce Suprême lightly flavoured with curry.
Serve accompanied with a dish of Riz Pilaff containing some plain boiled peas.
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