4 supremes (boned breasts from two fryers)
1/2 tsp. lemon juice
1/4 tsp. salt
Big pinch white pepper
1 heavy, covered, fireproof casserole about 10 inches in diameter
1 round in waxed paper 10 inches in diameter and buttered on one side
4 tbsp. butter

Preheat oven to 400 degrees.

Rub the supremes 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 supremes in the butter, lay the buttered paper over them, cover casserole and place in hot oven. After 6 minutes, press top of supremes 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 supremes to a warm platter and cover while making the sauce (2-3 minutes).

SAUCE:

1/4 c. white or brown stock or canned beef bouillon
1/4 c. port, Madeira, or dry white vermouth
1 c. whipping cream
Salt and pepper
Lemon juice as needed
2 tbsp. fresh minced parsley

Pour the stock or bouillon and wine into the casserole with the cooling 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 supremes, sprinkle with parsley and serve at once.

Optional: Add 1 teaspoon curry.