Chicken Fillet Supreme

Ingredients

• the breasts of 3 fine young chickens
• 1 tablespoonful salt
• V^ teaspoonful white pepper
• 4 ounces melted butter
• forcemeat of the breast from 1 chicken

Method

1. 1

   Season fillets and mignons, arrange small fillets on larger ones in a buttered pan, pour melted butter over, cover, and cool.

2. 2

   Prepare forcemeat, bake in a hot oven for 25 minutes.

3. 3

   Bake fillets for 10-15 minutes, basting frequently.

4. 4

   Prepare supreme sauce with chicken broth, butter, flour, cream, and lemon juice.

5. 5

   Serve fillets on forcemeat border with sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 250. The excerpt below is the record exactly as published.

hicken Fillet^ Supreme. — Prepare the breasts of 3 fine young chickens as previously directed ; season the fillets and min- gnons with 1 tablespoonful salt, V^ teaspoonful white pepper evenly distributed, lay the small fillets in the form of a boat on top the larger fillet, lay them in a buttered pan, pour over 4 ounces melted butter, cover with buttered paper, and set aside in a cool place. 872 POULTRY. Prepare a fine chicken forcemeat of the breast from 1 chicken

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