Suprême of Chicken à la Piémont

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (2)
  1. Prepare and cook as many fillets as possible from the breast of the chicken, as in the foregoing recipe, and put them to press.
  2. When cold mask them all over the top side to about one eighth of an inch with a ragout prepared as below, shaping them as neatly as possible with a wet warm knife, then mask them with white chaudfroid till well coated, and finish with aspic jelly as in previous recipe, trim neatly and dish on a border.
Original Text
Suprême of Chicken à la Piémont. (Suprême de Volaille à la Piémont.) Prepare and cook as many fillets as possible from the breast of the chicken, as in the foregoing recipe, and put them to press. When cold mask them all over the top side to about one eighth of an inch with a ragout prepared as below, shaping them as neatly as possible with a wet warm knife, then mask them with white chaudfroid till well coated, and finish with aspic jelly as in previous recipe, trim neatly and dish on a border
Notes
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