Chicken, Supreme of

Ingredients

• cold roast or boiled chicken
• a tablespoonful of oil
• half a pint of cream
• half a teaspoonful of onion-juice
• season with white pepper
• half a teaspoonful of ordinary salt
• a quarter of a teaspoonful of celery salt
• a tablespoonful of butter
• a tablespoonful of flour

Method

1. 1

   Slice the chicken and lay in a dish.

2. 2

   Pour over salad oil, let sit for half an hour.

3. 3

   Cook butter and flour until bubbling, add cream and onion juice, then chicken and remaining oil.

4. 4

   Heat through and season.

5. 5

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 315. The excerpt below is the record exactly as published.

Chicken, Supreme of POULTRY Duck, Roast with water to cover and a little salt, let stew until tender, add a table- spoonful of minced parsley and a teaspoonful of minced onion. Soak two pods of red pepper in water, strain the juice into the stew, add a table- spoonful of butter rolled in flour. Fill a vegetable-dish with boiled rice, lay the chicken on top,andpour the gravy over. Chicken, Supreme of. — Cut cold roast or boiled chicken into neat slices, lay it in a shallow dish, and pour over it salad oil in the proportion of a table-spoonful of oil to e^ery cupful of the chicken. Let it lie in this half an hour. Cook together a table-spoon- ful each of butter and flour until they bubble ; turn on them half a pint of cream and half a teaspoonful of onion- juice; add the chicken and what oil has not been absorbed ; let all get hot, and season with white pepper, half a teaspoonful of ordinary salt, and a quarter of a teaspoonful of celery salt. Serve. This may be cooked in a chafing-dish. Chicken a la Terrapin. — Take a nice, fat chicken, weighing about 4 lbs., and put it into a pot, with enough cold water to cover it. Cover the pot, and let the chicken simmer till done ; then remove it from the broth, and, when cold, tear the meat f romthe bones, and cut it into small blocks. Put the broth back on the stove, and into it put a little summer-savory, marjoram, sage, thyme, two or three bay-leaves, a little black pepper, salt, some sprigs of parsley, a small piece of onion, a slice of lemon, and a few mushrooms. Let the broth cook till it is thorough- ly flavored with the herbs. Thicken with a little flour and a good-sized piece of butter creamed together. Add a teacupful of cream, and then the chicken. Take out the parsley, bay- leaves, and lemon, and put in the crum- bled yolks of three hard-boiled eggs ; and, lastly, enough sherry wine to suit the taste. Serve veryhot in a deep dish . Chicken and Turnip-tops. — Put a fowl into a pot of cold water, and let it boil so thoroughly that the bone may be slipped out with ease. Boil gently for six hours ; a half-hour be- fore the time for serving it, throw in the turnip-tops. Let them boil until done ; then place the fowl in the mid- dle of a flat meat-dish, and garnish it with the salad. As an indispensable accompaniment, there must be corn- dodgers boiled likewise in the same pot, or corn -bread baked in small pones, and served very hot. Duck with Celery. — Draw and dress a spring duck. Put in a sauce- pan one and a half table-spoonfuls of butter, and when melted put the duck in, turning frequently till it is a rich golden brown. Fifteen minutes should suffice. Take out the duck, and add to the butter one and a half table-spoonfuls of flour

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