Cut into slices a quarter of an inch thick the meat off the breasts of three fowls; trim them to one size and to the shape of pears; lay them in a tin dish with plenty of butter, dust them over with salt, cover them with a sheet of buttered paper and put them by until just before they are wanted, when they must be put in the oven and baked. Cut some slices of dressed tongue the same shape but a little smaller than the cutlets, and warm them in the same manner but without using so much butter. Cut up the remains of the chickens into pieces, put them in a stewpan with slices of ham and bacon, trimmings of veal and half a calf's foot; add vegetables such as onions, carrots and thyme, celery, mushrooms, parsley, marjoram, a bay leaf and a few trimmings of truffles. Season to taste with pepper, salt, mace and cloves, fill up the saucepan with cold water, put on the lid and simmer gently for three or four hours. Strain the liquor through a fine hair sieve, leave it until cool and then skim off all the lat. Put two ounces of butter into a saucepan with two tablespoonfuls of flour, stir-it over the fire until well mixed and then pour in gradually the above liquor. Stir it over the fire until very hot, but do not allow it to boil, then move to the side. Take a small canful each of mushrooms, truffles and cockscombs and heat them by standing the cans in hot water. Pour some of the above liquor onto a hot deep dish, pile the cockscombs, mushrooms and truffles in the center. Arrange the pieces of fowl and tongue around, and serve.

Supreme Of Fillets Of Chicken

Take three very fat young birds, clean and scald the legs in hot water. Cut off the fillets, trim and flatten the large ones, stick two of the small fillets together to form one, put them into a sautepan, cover with melted butter and sprinkle with a little salt. Fry them lightly on both sides until they are quite firm and done. Drain off the butter from the pan, add three tablespoonfuls of highly seasoned bechamel sauce to the gravy that is left and hold the pan over the fire, moving it constantly so as not to let the sauce boil. Put the fillets on a dish, place small pieces of fried bread between them, pour the sauce over, and serve.

Supreme Of Chickens, Rothschild Style

Have ready chicken supreme prepared as for Toulouse, but stuffing with puree of chestnuts instead of the chicken forcemeat. Mince two truffles very fine, mix with one pint of hot puree of chestnuts, arrange the hot puree on a hot dish, place six croutons of fried bread over this, arrange the supreme over the croutons and decorate the top of each right in the center with one cooked mushroom.

Supreme Of Chickens, Toulouse Style

Take three chickens, singe, draw and wipe; remove the skin from the breasts; make an incision on top of the breastbone from end to end and with a sharp knife carefully cut off the entire breast on each side, including the small wing bone, which must not be separated. Under each breast will be found a small fillet; carefully remove it and place on a dish for future use. With a sharp knife make an incision three inches in length by one inch in depth in each breast at the thinner end, season the insides with salt and pepper equally distributed and stuff them with two ounces of chicken forcemeat mixed with two truffles and four mushrooms also finely sliced. Butter a copper sautepan and lay in gently the six breasts. Take each small fillet and press it gently with the fingers to give it shape; then make six small slanting incisions on top of each and insert in these slices of truffle cut with a tube half an inch in diameter. Slightly moisten the top of every breast with water, carefully arrange one fillet on top of each lengthwise and sprinkle over a little clarified butter, using a feather brush. Pour into the pan but not over the supreme a quarter of a wineglassful of Madeira wine and two tablespoonfuls of mushroom liquor, tightly cover with the lid and place it in the hot oven for ten minutes. Pour one pint of hot Toulouse garnishing on a hot dish, take out the supreme from the oven, neatly arrange it over the garnish, adjust paper ruffles on each wing bone, and serve at once.