Chicken (Poulet) a la Supreme
From The Swedish, French, American cook book, 1918
Serves 1
Serve very hot as an entree for luncheon, dinner, or supper.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 281. The excerpt below is the record exactly as published.
Chicken ( Poulet ) a la Supreme Select nice even-sized chickens. Cut the raw breasts out. Then cut each breast across in two pieces, leaving a wing bone in one piece and putting an artificial bone in the other. Put in a buttered pan with some sherry, pepper, and salt and cook in oven eight to ten minutes — well covered. In the meantime, make a brown and a white allemande sauce. When the chicken is cooked, glaze half of the pieces with white sauce and the other half with brown sauce. Decorate the white ones with a large diamond of truffle and the brown ones with a large diamond of cooked white of egg. Have ready a pyramid of cooked creamed spinach
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