Rub the suprêmes with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in the casserole until it is foaming. Quickly roll the suprêmes in the butter, lay the buttered paper over them, cover casserole and place in hot oven. After 6 minutes, press top of suprêmes with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. Remove the suprêmes to a warm platter and cover while making the sauce (2 to 3 minutes).
For the sauce
Pour the stock or bouillon and wine into the casserole with the cooking butter and boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning, and add drops of lemon juice to taste. Pour the sauce over the suprêmes, sprinkle with parsley, and serve at once.
Suprêmes de Volaille aux Champignons: [Chicken Breasts with Mushrooms and Cream] 5 Tb butter 1 Tb minced shallot or green onion ¼ lb. diced or sliced fresh mushrooms ⅛ tsp salt Heat the butter in the casserole over moderate heat until foaming. Stir in the minced shallots or green onion and sauté a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Sprinkle with salt. 4 suprêmes and the sauce ingredients in the master recipe Following the master recipe, cook the suprêmes in the mushrooms and butter. Remove when done, leaving the mushrooms in the casserole. Complete the sauce, as described in the master recipe.