Chicken in Supreme Sauce with Braised Celery a la Marcellus

Ingredients

• Select nice crisp celery, cut it from the root.
• with plenty of butter and a cup of strong stock.
• Wash one cup of hominy well.
• put it in three cups of tomato juice.
• add four spoons of American cheese.

Method

1. 1

   Cook celery in salted water until tender, then fry in butter and stock.

2. 2

   Prepare chicken breast, cut into dices, and mix with supreme sauce.

3. 3

   Arrange celery on a tomato foundation, decorate with cream sauce, and place chicken supreme in the center.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 87. The excerpt below is the record exactly as published.

Chicken in Supreme Sauce with Braised Celery a la Marcellus Poulet braise a la Supreme au Celeri a la Marcellus For Six Persons Select nice crisp celery, cut it from the root, scrape it, and cut it all even strips about two inches in length. Tie up in small bunches one for each person and put in a saucepan with water sufficient to cover it and a little salt and let cook until tender. Then put the celery in a heavy frying pan with plenty of butter and a cup of strong stock; put it in the oven and keep basting it uncovered for about fifteen minutes. In the meantime prepare the breast from the chicken that has been cooked and left in the juice until cold; cut the chicken in large dices. Make a rich supreme sauce, add the chicken to the supreme sauce, and shake the pan until the chicken is thoroughly hot. Arrange the celery on the tomato foundation and decorate the celery with thick cream sauce through a small paper tube, two bands around each bunch, and in the center of the dish put the chicken supreme. Sprinkle with a little chopped parsley in the middle. This is a beautiful entree. Tomato Foundation. Wash one cup of hominy well, put it in three cups of tomato juice, and let it cook slowly with constant stirring until it becomes thick, then put it on a low fire and let it cook slowly for about one hour with a tight cover, now and again stirring it. If the hominy has not got sufficient shade from the tomato, color it with a trifle of the orange and red coloring. When ready to put it up on a plate, add four spoons of American cheese

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