Cut the suprêmes into round pieces, flatten them, trim, then flour, egg and breadcrumb them; shallow fry in clarified butter.
Arrange on a dish each placed on a small artichoke bottom filled with a fairly stiff mushroom purée mixed with a little Sauce Soubise. Coat with a little Beurre Noisette.
© 1903 All rights reserved. Published by Taylor and Francis.