Supreme of Chicken a la Toulouse

Ingredients

• three fine, tender spring chickens
• two ounces of chicken forcemeat
• two fine, sound truffles
• four mushrooms, also finely sliced
• a quarter of a glassful of Madeira wine
• two tablespoonfuls of mushroom liquor
• one pint of hot Toulouse garnishing

Method

1. 1

   Singe, draw, and wipe neatly three fine, tender spring chickens.

2. 2

   Remove the skin from the breasts and make an incision on top of the breast-bone.

3. 3

   Cut off the entire breast on each side, and remove the small fillet.

4. 4

   Stuff the breasts with chicken forcemeat mixed with truffles and mushrooms.

5. 5

   Butter a sautoire, lay in the breasts, and press the fillets into a boat shape.

6. 6

   Make small incisions on top, insert truffle slices, wet with water, and arrange fillets on top.

7. 7

   Pour Madeira wine and mushroom liquor into the pan, cover tightly, and place in the oven for ten minutes.

8. 8

   Serve on a hot dish with Toulouse garnishing.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 208. The excerpt below is the record exactly as published.

Supreme of Chicken a la Toulouse. — Singe, draw, and wipe neatly three fine, tender spring chickens. ' Remove the skin from the breasts. Make an incision on top of the breast - bone from end to end, then with a small sharp knife, carefully cut off the entire breast on each side, including the small wing-bone, which should not be separated from the breast, and seeing that the entire breasts are cleverly cut away, without a particle of it on the carcasses. 268 THE TABLE. Under each breast will be found a small fillet, which you carefully remove, and place on a dish for further action. With a small sharp knife make an incision in each breast — at their thinner side — three inches in length by one inch in depth. Season the inside of each breast with a pinch of salt and half a pinch of pepper, equally divided. Stuff the breasts with two ounces of chicken forcemeat (No. 226), mixed with two fine, sound truffles finely sliced, and four mushrooms, also finely sliced. Butter well a -well- tinned copper sautoire. Gently lay in the six breasts; then take each small fillet, press gently with the fingers, and give each a boatlike shape. Make six slanting, small incisions on top of each, insert in each incision a small slice of truffle, cut with a tube half an inch in diameter. Slightly wet the top of each breast with water; carefully arrange one fillet on top of each' breast lengthwise. Sprinkle a little clarified butter over all with a feather brush. Pour into the pan, but not over the supreme, a quarter of a glass- ful of Madeira wine and two tablespoonfuls of mushroom liquor ; tightly cover the pan with the lid, then place in the hot oven for ten minutes. Pour on a hot serving-dish one pint of hot Toulouse garnishing

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