Prepare a Riz Pilaw made with chicken stock and when cooked, mix in a little butter together with
Season and cook the suprêmes under cover with a little butter and a few drops of lemon juice, keeping them white.
Demould the rice on to the centre of a round dish and arrange the suprêmes around it. Coat with Sauce Suprême and place a slice of salt ox tongue cut to the shape of a cockscomb between each suprême.
Serve Sauce Suprême separately.
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