Supreme of Chicken Farce

Ingredients

• the fillets of three good-sized chickens
• one can of mushrooms
• one large chicken liver
• one tablespoonful of stale bread
• one gill of cream
• one tablespoonful of sherry
• the white of one egg
• two tablespoonfuls of butter
• one pint of consomme
• salt
• a grain of white pepper
• a slight grating of nutmeg

Method

1. 1

   After filleting the chickens, separate the minion fillets from the large ones.

2. 2

   Wet a board with cold water, lay the fillets on it, and pat the small fillets gently until they are spread into the same shape and size as the large fillets.

3. 3

   Split the large fillets.

4. 4

   Boil the chicken livers for twenty minutes, chop and pound the meat to a paste, add the cooked livers, and pound a little longer.

5. 5

   Rub this mixture through a puree sieve.

6. 6

   Cook the bread and cream slowly for ten minutes, add butter, mix well, and then add the chicken meat and liver, the well-beaten egg white, nutmeg, salt, and pepper.

7. 7

   Mix until smooth.

8. 8

   Spread a thin layer of force-meat between each large fillet and on three small fillets.

9. 9

   Press them together and lay in a frying-pan with the smooth side up.

10. 10

    Cover with buttered paper, add consomme, butter, and sherry, and heat to boiling.

11. 11

    Simmer for an hour, drain, and simmer mushrooms in supreme sauce for ten minutes.

12. 12

    Arrange mushrooms in the centre of a dish and fillets around them, pouring sauce over.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 183. The excerpt below is the record exactly as published.

Supreme of Chicken Farce. For eight or nine people use the fillets of three good- sized chickens, one can of mushrooms, one large chicken liver, the meat from the second joints of the legs of one chicken, one table-spoonful of stale bread, one gill of cream, one table-spoonful of sherry, the white of one egg, two table-spoonfuls of butter, one pint of consomme, salt, pepper, and a slight grating of nutmeg. After filleting the chickens, separate the minion, or under, fillets from the large ones. Wet a board with cold water, and lay the fillets on it. Dip the wooden vegetable-masher into cold water. Now pat the small fillets gently until they are spread into about the same shape and size as the large fillets. Split the large fillets. Cover, and put away in a cold place until the force-meat is ready. Boil the chicken livers for twenty minutes. Free the two second joints of the chicken legs from skin and bone. Chop and pound the meat to a paste ; add the cooked livers, and pound a little longer. Eub this mix- ture through a puree sieve. Now put the bread and cream into a small saucepan, and cook slowly for ten minutes. Add the butter to this, and take from the fire. Mix well, and then add the chicken meat and liver, also the well-beaten white of the egg, the nutmeg, one gen- erous teaspoonful of salt, and a grain of white pepper

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