Take the required number of minion fillets of chicken and inset them with small slices of ox tongue and truffle. Arrange in a buttered tray forming them in the shape of circles.
Take the same number of cooked artichoke bottoms, trim them and cut tooth shape around the edges; heat them in butter and fill with a fairly stiff purée of white of chicken mixed with a little Sauce Suprême; smooth dome shape.
Poach the minion fillets with butter and mushroom cooking liquor and when ready, place one on each of the prepared artichoke bottoms; arrange in a circle on a dish and serve accompanied with Sauce Suprême.
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