Instead of a garniture, it may be served with a border of rice. (_See_ Rice in Border.)
_A la financière._--This is a _fricassée_ of chicken served with a _financière_ garniture.
_Au suprême._--Chicken, or rather chickens, _au suprême_ is a _fricassée_ made with the breasts of chickens only. Each side of the breast-bone is carefully detached in two long pieces called _fillets_; so that, with two chickens, there are eight pieces.
To detach them properly, split the skin right on the breast-bone from the neck to the rump, then pull it off on both sides so as to have the whole breast skinned. Take hold of one wing with the left hand, and, with a sharp knife in the right, split or cut the joint off carefully, we mean the third joint of the wing, or that near the body; as soon as the joint is cut, by merely raising the back of the knife, leaving the edge on the cut joint and pressing gently on the chicken, you easily pull off the larger part of the half breast; detach the end of the other half with the point of the knife and pull it off also.
When the breasts or fillets are thus detached, prepare them as chicken in _fricassée_, and serve with a border of paste, or with one of rice, as directed in the receipts above, and serve warm.
What is left of the chickens is put in the broth-kettle, or used to make _consommé_.
_Another suprême._--Detach the breasts of two chickens as above directed, then prepare the eight pieces or fillets as directed for chicken _sauté_. Ten minutes before taking from the fire, add and mix with the whole two or three truffles, weighing at least six ounces, and sliced; finish the cooling, and serve.
_To serve._--Dish the pieces tastefully and according to fancy, and put the dish away in a warm place, then mix a _suprême_ sauce with what you have left in the pan, sauce, truffles, etc., boil the whole till rather thick, stirring continually while it is boiling, turn over the pieces of chicken, and serve. The _suprême_ sauce used in that case is generally made with very rich chicken gravy.
Chickens _au suprême_ is considered a very _recherché_ dish, and it is a rather expensive one. For a grand dinner, the breasts of six chickens are used, and all the other parts of the chicken are used to make chicken gravy with rich broth, and that gravy is, in its turn, used to make the _suprême_ sauce that is mixed with the liquor in which the chicken has cooked.