Supreme of Chicken a la Patti
From The table, 1889
Serves 6
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 209. The excerpt below is the record exactly as published.
Supreme of Chicken a la Patti. — Prepare the supreme the same as for No. 786, then have a puree of rice with cream a la Patti (No. 245), garnish the dish with this, and lay the supreme on top. Decorate the rice with two thinly sliced truffles, pour a gill of good sauce Perigueux (No. 191) over, and serve with paper ruffles. 790. Supreme of Chicken a la Eothschild. — Have six chicken supremes prepared exactly the same as in No. 786, but stuffing them with puree of chestnuts instead of the chicken forcemeat. Mince very fine two sound truffles, then mix them with a pint of hot puree of chestnuts
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