Have six chicken supremes prepared exactly the same as in No. 786, but stuffing them with puree of chestnuts instead of the chicken forcemeat. Mince very fine two sound truffles, then mix them with a pint of hot puree of chestnuts (No. 131); then arrange the puree on a hot dish, place six round-shaped croutons (No. 133), instead of heart-shaped, nicely dress the supremes over the croutons, decorate the top of each supreme, right in the centre, with one mushroom-head.