Fillets of Chicken or Fowl a la Supreme

Ingredients

• The breast fillets from two good-sized fowls
• i tin of button mushrooms
• Some rounds of red tongue or ham
• pint cream
• ^ pint very good chicken stock
• 2 oz. butter
• § oz. flour
• Salt
• A little lemon juice

Method

1. 1

   Skin the breasts of the fowls and remove the fillets, and divide each fillet into two parts neatly; heat the butter, but take care it does not become brown; season the fillets with a little salt, and lay them in the hot butter, fry until white and set, then turn them and fry the under side; about eight minutes should be sufficient, and be careful to keep them quite white; lift them out and keep warm between two plates; add the flour to the butter, and when smooth add stock, cream, two tablespoonfuls of liquid from the mushrooms, and a few drops of lemon; boil three minutes, then put in mushrooms and fillets to re-heat; stamp out some rounds of lean ham or tongue, and warm it in a little clear stock; arrange the fillets round a dish with a round of ham between each, pile the mushrooms in the centre, and strain over the sauce.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 9. The excerpt below is the record exactly as published.

FILLETS OF CHICKEN OR FOWL A LA SUPREME. The breast fillets from two good- sized fowls i tin of button mushrooms Some rounds of red tongue or ham ^ pint cream ^ pint very good chicken stock 2 oz. butter § oz. flour Salt A little lemon juice

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