Supreme de Volaille
From The complete Indian housekeeper & cook, 1898
Decorate with truffles if desired.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 190. The excerpt below is the record exactly as published.
upreme de V olaille. — Fillet two or more fowls into neat thin oval fillets, lay in a stewpan in clarified butter, and just set them ; that is, as soon as the under-part of the fillet is whitened, turn it over and set it on the other side. The fillets should not gain the least colour. Drain, trim, and dish up, with ovals of tongue warmed in stock between each fillet. They should be dished on a border of vegetables, and cream bechamel sauce
Cook this with the app: pantry check, scaling, and the assistant.