Supreme en Chaufroix

Ingredients

• the fillets from the breasts of one or more fowls
• white pepper
• a very little salt
• a squeeze of lemon juice
• an ounce or more of butter
• about an ounce of fine sifted flour
• rich white stock
• oz. of the very best leaf gelatine
• a gill of double cream

Method

1. 1

   Slice the chicken fillets and place them on a buttered baking tin, seasoning with white pepper, salt, and lemon juice.

2. 2

   Cover with buttered paper and cook in the oven for 8-10 minutes.

3. 3

   Once cooked, press the fillets until cold.

4. 4

   Prepare a white sauce by blending butter and flour, then moistening with stock.

5. 5

   Dissolve gelatine in the sauce, boil until reduced by one-fourth, and add cream.

6. 6

   Mask the fillets with the sauce, then repeat with meat jelly for glazing.

7. 7

   Arrange the fillets with garnishes and serve.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 76. The excerpt below is the record exactly as published.

supreme en chaufroix of the first-rate chef ; the second, the ordinary poulet en aspic, otherwise supreme, of the average “ professed cook.” For the first, remove the fillets from the breasts of one or more fowls accordino- to quantity, slice these down neatly, into fairly thick fillets, and place them on a well buttered baking tin, seasoning them with white pepper, a very little salt, and a squeeze of lemon juice, cover with a buttered paper, and cook in the oven for eight or ten minutes. When cooked lay the fillets on a dish, reverse another over them, and lightly weight this to press the chicken fillets till perfectly cold. Meanwhile prepare a delicate white sauce by dissolving an ounce or more of butter, blending it to a perfectly smooth paste with about an ounce of fine sifted flour, and then moistening this with rich white stock, either entirely made from chicken bones, &c., or of these and veal stock in the proportion of one- third veal to two-thirds chicken stock, delicately flavoured with lemon juice, mushrooms, and parslev ; when well blended and smooth dissolve in this \oz. 158 ENTRIES. of the very best leaf gelatine (I always use Mrs. A. B. Marshall’s gelatine, as for these delicate pre- parations the most easily soluble and most tasteless kind is indispensable) for each pint of sauce ; let it all boil together till reduced about one-fourth, then add a gill of double cream

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