Wash well two ounces of rice ; drain, dry, and then put it in a saucepan with a pint of good white broth (No. 99). Pound the wing of a cooked chicken in a mortar and add it to the rice ; season with a tablespoonful of salt and a teaspoonful of white pepper. Cook on a moderate fire for thirty minutes ; strain through a fine sieve, return it to the saucepan with half an ounce of good butter and three tablespoonfuls of sweet cream, and heat slowly on the stove without boiling. Dress this garnishing in an artistic crown-shape around the hot serving dish ; arrange the supremes in the centre, and decorate the garnishing with thin slices of truffles ; with a light hair-brush drip a little meat-glaze (No. 141) over it and serve.

Supremes of partridges, quails, cotelettes of squabs, or sweetbreads a la Patti, are all to be served this way.