Chick en au Suprême

Ingredients

• Two tablespoonfuls olive-oil
• One tablespoonful butter
• One tablespoonful flour
• Half pint milk
• One gill cream
• Salt
• and white pepper

Method

1. 1

   Lay the chicken in olive oil for an hour.

2. 2

   Melt butter, stir in flour, add milk and cream until smooth.

3. 3

   Add chicken and cook until hot.

Nutrition per serving

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 18. The excerpt below is the record exactly as published.

CHICK EX AU SUPREME. Cold roast or boiled chicken., cut into slices. The white meat is preferable, but both may be used. Two tablespoonfuls olive-oil. One tablespoonf ul butter. One tablespoonf ul flour. Half pint milk. One gill cream. Salt and white pepper. Lay the chicken in the oil for an hour before using. Turn it once, that each piece may be well coated. When at table melt the butter in the chafing-dish, stir (Kec0auffe0 87 in the flour, add the milk and the cream, and stir until smooth. Put in the chick- en and cook three minutes, or until the chicken is hot through. CHICKEN WITH MUSHROOMS. Cold chicken or turkey, sliced or cut into small pieces. Have about a pint of the meat. Half cup canned mushrooms, sliced. Two tablespoonfuls butter. One tablespoonful Hour. Half pint milk. One gill mushroom liquor. Yolks of two eggs. .Salt and white pepper. Make a sauce over boiling water of the butter. Hour, milk, and mushroom liquor, add the chicken, cook three minutes, put in the mushrooms, and cook two minutes longer. Add the eggs then, very slowly, 88 £0e £0afin3;©i00 ^upper stirring all the while, and as soon as the sauce is a pale creamy yellow — about two minutes — extinguish the lamp. CURRIED CHICKEN". Two cups cold chicken, light or dark meat, cut into small pieces. One cup chicken broth or gravy. Half a small onion, minced fine. One teaspoonful curry-powder. One tablespoonful butter

Cook this with the app: pantry check, scaling, and the assistant.