Suprême of Chicken à l’Ivoire

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 (11)

the fillets from a fowl
a buttered sauté pan ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a buttered paper ↝ Rice paper [Crackers, excludes saltines]
a border of farce
good Veloute sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
a little round of tongue ↝ Tongue [Liver and organ meats]
a macedoine of vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
Veloute sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (3)

Remove the fillets from a fowl, and cut them into as many nice little fillets as possible (twelve can be cut from the breast of a good sized fowl), trim them neatly and pat them out with a wet heavy knife on a wet board.
Place them in a buttered sauté pan, season with the juice of a lemon and a pinch of salt, lay a buttered paper over them, and cook them in the oven for six or eight minutes.
Dish on a border of farce, mask with good Veloute sauce, place a little round of tongue on each fillet, and serve with a macedoine of vegetables or peas in the centre and Veloute sauce round.

Original Text

Suprême of Chicken à l’Ivoire.
(Suprême de Volaille à l’Ivoire.)
Remove the fillets from a fowl, and cut them into as many nice little fillets as possible (twelve can be cut from the breast of a good sized fowl), trim them neatly and pat them out with a wet heavy knife on a wet board; place them in a buttered sauté pan, season with the juice of a lemon and a pinch of salt, lay a buttered paper over them, and cook them in the oven for six or eight minutes. Dish on a border of farce, mask with good Veloute sauce, place a little round of tongue on each fillet, and serve with a macedoine of vegetables or peas in the centre and Veloute sauce round.

Notes

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