Truss 12 buntings en Entrée and brown them quickly in butter.
Take the Suprêmes from 12 spring chickens, remove any sinew and lightly flatten them. Place each 2 Suprêmes side by side so as to obtain a largish flat surface. In the middle of each of these place one of the prepared buntings, wrap around and tie up as for Paupiettes.
Place these Paupiettes in a buttered shallow pan and when required for service, coat with
When cooked, remove the string and place each Nonette on a square Croûton of bread, hollowed out, fried in butter and filled with foie gras purée. Coat lightly with buttered chicken glaze and squeeze a drop of lemon juice on each Nonette.
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