Suprême de volaille à l'Écarlate (Chicken Suprêmes Studded with Scarlet Tongue)

Ingredients

• chicken suprêmes
• scarlet tongue
• scarlet tongue
• farce mousseline
• sauce Suprême
• sauce Écossaise
• green beans
• butter
• godiveau à la crème
• vegetable Brunoise

Instructions

1. Stud the suprêmes with rounds of good red tongue and poach them dry.
2. Set each suprême on a flat oval quenelle of farce mousseline sprinkled with chopped scarlet tongue.
3. Coat with sauce Suprême kept thin, so that the red of the tongue shows through.
4. For Suprême de volaille à l'Écossaise: poach the suprêmes white, arrange them and coat them with sauce Écossaise; serve a timbale of green beans bound with butter separately.
5. Variation on the Écossaise: cut the suprêmes into hearts, stuff them with godiveau à la crème mixed with a vegetable Brunoise stewed in butter, and poach them; arrange, sauce them, and surround with bouquets of green beans bound with butter.