790 | Suprême of Chicken à la Rothschild.
—Have six chicken suprêmes prepared exactly the same as in No. 786, but stuffing them with purée of chestnuts instead of the chicken forcemeat. Mince very fine two sound truffles, then mix them with a pint of hot purée of chestnuts (No. 131); then arrange the purée on a hot dish, place six round-shaped croûtons (No. 133), instead of heart-shaped, nicely dress the suprêmes over the croûtons, decorate the top of each suprême, right in the centre, with one mushroom-head.