Supreme of Chicken a la Parisienne

Ingredients

• the fillets of four chickens
• one small can of truffles
• one can of mushrooms
• eight thin slices of red tongue
• the white of one egg
• one pint of consomme
• half a cupful of clarified butter
• one gill of glaze
• one tablespoonful of salt
• one pint and a half of chicken-liver force-meat

Method

1. 1

   Fillet the chickens and separate the minion fillets from the large ones, curving them all the same way.

2. 2

   Pour clarified butter into a frying-pan and let it cool.

3. 3

   Arrange large fillets in the buttered pan, smooth side up, and sprinkle with salt.

4. 4

   In a smaller pan, arrange small fillets and sprinkle with salt.

5. 5

   Cut truffles into thin slices and stamp out shapes.

6. 6

   Beat the egg white until well broken but not light.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 184. The excerpt below is the record exactly as published.

Supreme of Chicken a la Parisienne. Use the fillets of four chickens, one small can of truffles, one can of mushrooms, eight thin slices of red tongue, the white of one egg, one pint of consomme, half a cupful of clarified butter, one gill of glaze, one table- spoonful of salt, one pint of supreme sauce, one pint and a half of chicken-liver force-meat

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