Supreme of Chicken à la Alexander
From The Stag Cook Book: Written for Men by Men, 1922
Garnish with fried eggplant, green peppers, and sautéed tomatoes.
Presented as published in 1922. 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 Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 13. The excerpt below is the record exactly as published.
SUPRtlME OF CHICKEN A L'ALEXANDER Take the breast of a four-pound roasting chicken (stuflE very lightly with a filling made of chicken, cream and fresh mushrooms mixed with white of egg) and have it poached in butter and chicken broth. After being done remove the supreme and have the sauce reduced to one- quarter of its volume, then incorporate first one table- spoonful of sweet butter and add six finely chopped French shallots, one-half glass of white wine, two spoons- ful of brown sauce (demi-glace), season well with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.