Hot Supreme de Volaille
From The Dudley book of cookery and household recipes, 1909
Can be served cold with chaudfroid sauce.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 19. The excerpt below is the record exactly as published.
HOT SUPREME DE VOLAILLE r n 1 AKE two Surrey fowls. Remove the fillets and make them into neat cutlets. Place the fillets in a buttered stewpan. Season and place over them a buttered paper and let them set for a few minutes in a good oven until they are cooked. Then lay them on a chicken forcemeat border and serve with marechale sauce
Cook this with the app: pantry check, scaling, and the assistant.