Cut the suprêmes into heart-shaped pieces, season them and cook under cover with butter, keeping them white.
Arrange in a circle on a dish, coat with Sauce Allemande and fill the centre with small chicken Quenelles containing chopped truffle and ox tongue; then decorate each suprême with two crescent shapes of ox tongue enclosing one of truffle. Coat these with a little melted Meat Glaze.
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