789 | Suprême of Chicken à la Patti.
—Prepare the suprême the same as for No. 786, then have a purée of rice with cream à la Patti (No. 245), garnish the dish with this, and lay the suprême on top. Decorate the rice with two thinly sliced truffles, pour a gill of good sauce Périgueux (No. 191) over, and serve with paper ruffles.