Suprême of Chicken à la Darmstadt

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 6 min Total: 6 min
Yield: 12.0 suprêmes
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

for the suprême

the flesh from the breast of a raw chicken ↝ Chicken, breast, meat and skin, raw [Poultry Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
chopped tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]

for coating

a pale pink chaudfroid

for jelly coating

cool aspic jelly (whilst liquid)

for garnish

chopped aspic jelly

for serving

a cucumber salad ↝ Cucumber salad made with cucumber and vinegar [Coleslaw, non-lettuce salads]

for using chicken legs

The legs of the chicken ↝ Mock chicken legs [Beef, excludes ground]

Instructions (12)

Remove the flesh from the breast of a raw chicken and cut it in lengths (twelve may be cut from a good sized chicken).
Bat these out with a cold wet knife or bat.
Place them on a buttered tin.
Sprinkle over them a little salt and lemon juice, also chopped tarragon and chervil.
Cook them in a moderate oven with a buttered paper over them for about six minutes.
Let them get cold.
Trim them neatly and mask with a pale pink chaudfroid till well covered with it.
When the chaudfroid is set pour a little cool aspic jelly (whilst liquid) over them.
Let this set.
Cut the fillets neatly from the aspic and dish them up en couronne on a border of aspic jelly.
Garnish round the fillets where they overlap one another with chopped aspic jelly, using a forcing bag and small pipe for the purpose.
Arrange in dish and round the figure in the centre (if used) a cucumber salad.

Original Text

Suprême of Chicken à la Darmstadt.
(Suprême de Volaille à la Darmstadt.)
Remove the flesh from the breast of a raw chicken and cut it in lengths (twelve may be cut from a good sized chicken), bat these out with a cold wet knife or bat, place them on a buttered tin, sprinkle over them a little salt and lemon juice, also chopped tarragon and chervil, and cook them in a moderate oven with a buttered paper over them for about six minutes ; let them get cold, then trim them neatly and mask with a pale pink chaudfroid till well covered with it; when the chaudfroid is set pour a little cool aspic jelly (whilst liquid) over them, let this set, then cut the fillets neatly from the aspic and dish them up en couronne on a border of aspic jelly; garnish round the fillets where they overlap one another with chopped aspic jelly, using a forcing bag and small pipe for the purpose. A wax figure can be used to ornament the centre. Arrange in dish and round the figure in the centre (if used) a cucumber salad. The legs of the chicken can be used for a ballottine, hot or cold, or a mayonnaise, fricasseed or devilled for a breakfast dish, or for chicken farce, &c.

Notes

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