Fowl Fillets (au Supreme)

Ingredients

• Cut as many neat fillets as you can from three fowls
• forcemeat
• some more butter
• bread-crumbs

Method

1. 1

   Lay fillets in pairs with forcemeat, fry in butter, and coat with bread-crumbs.

2. 2

   Serve with bechamel sauce poured over.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 539. The excerpt below is the record exactly as published.

Fowl Fillets (au Supreme).— Cut as many neat fillets as you can from three fowls ; lay them in paii-s, -with forcemeat between, in a dish of clarihed butter, and then fry them in some more butter, and dip them well in bread- crumbs. Fry also bread, cut as nearly the same size as possible. Have ready some bechamel sauce, which pour into the pan, first throwing otf a part of the butter. Pour this sauce, when heated, over the hUets piled in the centre of the dish, but do not moisten the bread with it. Place the bread alternately with the hllets round the dish, and leave the sauce whero it was poured in the centre. Time to lie in butter, half an hour; to 'fry, ten minutes. Sufficient for a dish. Fowl, Fricasseed. — Take cold boiled fowl; cut it up, and simmer in gra\y, onion, mace, lemon-peel, white pepper, and a bunch of herbs ; a bit of knuckle of veal a.dded will be an improvement ; stew for twenty minutes. Mix up a bit of butter and flour ; put this into the gravy, with a little cream, a dash of nutmeg, and salt to taste. When thickened it is ready to serve. Fowl, Fried. — Divide the remains of a cold fowl into convenient-sized pieces ; shi-ed two or thi-ee shallots verj^ fine, strew them, with salt and cayenne, over the meat in a dish, and poiir vinegar enough to steep the meat. Take out the fowl in an hour, drain, and fry, dipping each piece into batter ; use lard for frying, and let the pieces be nicely bro'wned. Garnish with roUed bacon and fried parsley. For the batter, mix half a pound of flom- with half a pint of hot water to a cream-like batter, stir in two ounces of butter, and the whites of a couple of eggs beaten to a froth. Time, ten minutes to fry. Probable cost, 9d., exclusive of fowl. Fowl, Fried (a la Malabar). — An Indian ilish, highly recommended by an experienced cook. Fry in butter the several joints of a rhicken, previously rubbed with curry-powder and a little salt, ilake them of a nice light l>ro'«Ti colour. Cut some onions into slices, separate them into rings, and again cut them into bits of half an inch. Fry them verj- slowly in a clean'pan of clarified butter. If blackened, they will be spoiled. They shoidd be of a delicate golden brown, and free, when done, from grease. WTien quite drj', sprinkle salt, and strew over the fried chicken. Serve hot and -with a cut lemon on a plate. Time, twenty minutes to fry fowl. Probable cost, 3s. 6(1. Sufficient for an entrie. Fowl, Galantine of.— Open a fine fowl down the Tiack, bone, and then cut out the flesh in long naiTow strijis, without injuring the skin ; leave enough meat as a lining to prevent the skin from bursting. Fill in the space (first spraid- ing out the fowl with the breast downwards) with a good forcemeat, about half an inch thick ; then place the strips of fowl and strips of boiled tongue in layers, with a few truffles between if they can be had. FUl up with alternate forcemeat and the strips of fowl, &c. i Shape the fowl nicely, and enclose it in a delicate white cloth. Have ready in a stewj^in enough stock to cover the fowl. Put with it a knuckle of veal and a calf's foot, and stew gently for thi-ec-quarters of an hour ; then add salt and pepper, a clove, and a bunch of sweet herbs, and stew for another hour, keeping the lid of the pan closed. When the fowl is taken up, continue to boil the stock till it will jelly. Clarify, and when cold ornament the galantine with it ; cut in any form liked. If the fowl be cold, remove it from the cloth, glaze and coA-er with a mix- ture of bread-crumbs

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