Supreme of Chicken

Ingredients

• Remove breast meat from 2 young chickens
• Sprinkle with salt
• pepper
• dip in cream
• roll in flour
• saute in Crisco
• Melt 3% tablespoons Crisco
• 2 tablespoons flour
• 1 cup chicken stock
• % cup cream
• yolk of legg

Method

1. 1

   Sprinkle chicken with salt and pepper, dip in cream, roll in flour, and sauté in Crisco until browned.

2. 2

   Bake until tender.

3. 3

   Garnish with ham and asparagus.

4. 4

   Prepare sauce with melted Crisco, flour, chicken stock, cream, salt, paprika, and egg yolk.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 88. The excerpt below is the record exactly as published.

Supreme of Chicken Martinique Potatoes Spinach Kumquat and Celery Salad Tutti Fruttt Ice Cream Mints Coffee *Supreme of Chicken—Remove breast meat from 2 young chickens and trim into shape. Sprinkle with salt and pepper, dip in cream, roll in flour and saute in Crisco until delicately browned. Place in small pan, dot over with Crisco, and bake until tender. Remove to cutlet-shaped pieces of hot boiled ham (cut very thin), gar- nish top of each with 3 short stalks of asparagus, seasoned with Crisco, and pour around following sauce: Melt 3% tablespoons Crisco, add 31% tablespoons flour, and stir until well blended; then pour on gradually while stirring constantly 1 cup chicken stock and % cup cream. Bring to boiling point, season with salt and paprika, and add yolk of legg. February 15 Swedish Soup Poached Eggs on Top Stuffed Breast of Veal Stewed Tomatoes Fried Carrots *Apple Tartlets "Coy ee *Apple Tartlets—Line some tartlet tins with Crisco pastry. Fill with stewed apples to which a little melted Crisco and grated nutmeg have been added. Cover with a meringue and brown in the oven for a few minutes. February 16 Consomme Colbert Bratsed Mutton Cutlets with Kidneys Stuffed Potatoes *Salsify Fritters Spinach Salad Cheese Balls Meringues, ala Chantilly Coffee *Salsify Fritters—3 heads salsify, lemon juice, salt, 2 tablespoons milk, 1 tablespoon melted Crisco, fned parsley, 4 tablespoons flour, and 2 eggs. Wash, scrape, and soak the salsify in cold water seasoned with salt and lemon juice to taste. Boil in salted, acidulated water until tender. Take it up when done, drain, and cut the salsify into pieces all the same size. Sieve the flour into a basin, work in the yolks of the eggs, the milk, and the melted Crisco. Beat to a smooth batter, season with salt and pepper totaste. When ready 160 to fry, beat up the whites of eggs very stiffly and stir them lightly into batter. Drop the salsify into the batter, then into hot Crisco and fry to a golden brown color. Take up, drain, and serve garnished with fried parsley. February 17 Strained Gumbo Oyster Souffle *Calf's Head, Vinaigrette Baked Eggplant String Beans Russian Salad Ambrosia Coffee *Calf’s Head, Vinaigrette—Clean and scald % a calf’s head. Cover with water and boil % an hour, then plunge into cold water. When cool, remove meat and cut in small squares. Make a roux of 1 tablespoon Crisco and 2 tablespoons flour

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