Suprême de volaille en Papillote

Ingredients

• Suprêmes of poultry
• Butter
• Ham, in rectangles
• Sauce Italienne, thick
• Heart-shaped papers, oiled or buttered

Instructions

1. Stiffen the suprêmes briskly in butter.
2. Cut heart-shaped pieces of paper and oil or butter them.
3. Enclose each suprême between two rectangles of ham and two layers of thick sauce Italienne, and wrap it in a paper.
4. Close each paper by pleating the edges finely, and range them on a tray.
5. Bake in a fairly hot oven, both to finish cooking the suprêmes and to puff the papillotes.