Fillets of Chicken, Sauce Supreme
From Boston Cooking-School cook book, 1896
Serves 6
Chicken Forcemeat: Put mignon fillets through a food chopper; add half the quantity of stale bread crumbs cooked with milk until moisture has nearly evaporated. Cool and put through purée strainer; then add 1.5 tablespoons melted butter, 1 egg yolk, 2 tablespoons cream, and salt and pepper to taste.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 141. The excerpt below is the record exactly as published.
FILLETS OF CHICKEN, SAUCE SUPREME Fillets from 3 chickens 1% cup Chicken Stock (p. 151) Truffle or Madeira Salt and pepper Supréme Sauce (p. 195) 12 peeled mushroom caps Celery tips
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