5oz. of chicken meat — that picked from the rest of
the carcase will do — then mix it with 5oz,. of panade,
also previously pounded, and work the two together
in the mortar, seasoning it to taste with white
pepper, salt, coralline pepper, and a very tiny grate
of nutmeg; adding an ounce of fresh butter and
the yolks of two eggs, to bind it all) ; now brush
them over -with yolk of egg, and roll them in bread
crumbs, half seasoned with minced truffles and half
with grated ham ; fry a delicate colour, and serve in
a circle with a ragout of cucumber, stewed in cream
sauce. Yeal, rabbit, &c., can be used thus.
F. a la Cardinal. — Fillets cut as for supreme and
cooked in the oven in a well buttered baking dish,
with a squeeze of lemon juice, and covered with
a buttered paper ; they are then dished in a circle,
the centre being filled with a ragout of truffles, and a
sauce cardinals round ; cardinal sauce is really a rich
allemande sauce coloured to a delicate pink with
crayfish or lobster butter. A shelled prawn is often
laid in each fillet for this dish.
F. aux huitres. — For this slice down the fillets
rather thinly, and cook as in the previous recipe;
then dish in a circle, filling the centre with a rich
oyster sauce. (Some cooks spread a delicate oyster
farce over the fillet and cover this with another,
fixing tbem together by means of lardoons of
seasoned fat bacon, and then cook as before.)
F. a Vecarlate consists simply of fillets of chicken
sautes and dished alternately with slices of very red
cooked tongue, a rich allemande sauce being served
round.
E
50
ENTRIES.
Supreme de Volatile. — For this the two sides of the
breast of the fowl are lifted off in a piece and split
in half (instead of being thinly sliced down), each
being then cut in two, these fillets being placed
in a well buttered baking dish with a very little
lemon juice and chicken stock, covered with a
buttered paper and cooked from eight to ten
minutes, according to thickness ; then dish them
alternately with sliced hot cooked tongue cut to match,
fill up the centre with a ragout of truffles, and pour
sauce supreme round, sending more to table in a
boat. French cooks look on a supreme de volatile as
a masterpiece, and grudge neither trouble nor
expense in preparing it. It is bound to be an
expensive dish, as the breast only produces four, or
at most eight fillets, though French chefs also use the
filets mignons (or the portion answering to that name) ;
moreover they shape the fillets most carefully into a
pearshape, by batting and pressing them into shape
with a hot wet knife. The sauce is the richest white
sauce of the French cuisine, and according to
some cooks should be made solely with chicken
stock. M. G-ouffe however advises it being prepared
thus : Put into a pan a gill of chicken glace, three
gills of very carefully made veloute sauce (prepared
with veal stock), and one quarter gill of essence of
mushrooms✪ Supreme de Volatile ; bring this all to a boil, then draw it to
the side of the stove and let it simmer very gently
for half an hour ; after skimming it well, stir it
gently over the fire till the sauce will mask the
spoon, then dilute it a little with strong rich
chicken stock. The supreme is always prepared
CUTLETS, FILLETS, &c.
51
Page 24 · 1 recipe record on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
5oz. of chicken meat — that picked from the rest of the carcase will do — then mix it with 5oz. of panade, also previously pounded, and work the two together in the mortar, seasoning it to taste with white pepper, salt, coralline pepper, and a very tiny grate of nutmeg; adding an ounce of fresh butter and the yolks of two eggs, to bind it all) ; now brush them over -with yolk of egg, and roll them in bread crumbs, half seasoned with minced truffles and half with grated ham ; fry a delicate colour, and serve in a circle with a ragout of cucumber, stewed in cream sauce. Yeal, rabbit, &c., can be used thus.
F. a la Cardinal. — Fillets cut as for supreme and cooked in the oven in a well buttered baking dish, with a squeeze of lemon juice, and covered with a buttered paper ; they are then dished in a circle, the centre being filled with a ragout of truffles, and a sauce cardinals round ; cardinal sauce is really a rich allemande sauce coloured to a delicate pink with crayfish or lobster butter. A shelled prawn is often laid in each fillet for this dish.
F. aux huitres. — For this slice down the fillets rather thinly, and cook as in the previous recipe; then dish in a circle, filling the centre with a rich oyster sauce. (Some cooks spread a delicate oyster farce over the fillet and cover this with another, fixing tbem together by means of lardoons of seasoned fat bacon, and then cook as before.)
F. a Vecarlate consists simply of fillets of chicken sautes and dished alternately with slices of very red cooked tongue, a rich allemande sauce being served round.
E
Supreme de Volatile. — For this the two sides of the breast of the fowl are lifted off in a piece and split in half (instead of being thinly sliced down), each being then cut in two, these fillets being placed in a well buttered baking dish with a very little lemon juice and chicken stock, covered with a buttered paper and cooked from eight to ten minutes, according to thickness ; then dish them alternately with sliced hot cooked tongue cut to match, fill up the centre with a ragout of truffles, and pour sauce supreme round, sending more to table in a boat. French cooks look on a supreme de volatile as a masterpiece, and grudge neither trouble nor expense in preparing it. It is bound to be an expensive dish, as the breast only produces four, or at most eight fillets, though French chefs also use the filets mignons (or the portion answering to that name) ; moreover they shape the fillets most carefully into a pearshape, by batting and pressing them into shape with a hot wet knife. The sauce is the richest white sauce of the French cuisine, and according to some cooks should be made solely with chicken stock. M. G-ouffe however advises it being prepared thus : Put into a pan a gill of chicken glace, three gills of very carefully made veloute sauce (prepared with veal stock), and one quarter gill of essence of mushrooms ; bring this all to a boil, then draw it to the side of the stove and let it simmer very gently for half an hour ; after skimming it well, stir it gently over the fire till the sauce will mask the spoon, then dilute it a little with strong rich chicken stock. The supreme is always prepared
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Supreme de Volatile