Supreme of Chicken, Toulouse Style
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 28. The excerpt below is the record exactly as published.
SUPREME OF CHICKEN, TOULOUSE STYLE. Take three chickens, singe, draw and wipe; remove the skin from the breasts ; make an incision on top of the breastbone from end to end and with a sharp knife carefully cut off the entire breast on each side, including the small wing bone, which must not be separated. Under each breast will be found a small fillet ; carefully remove it and place on a dish for future use. With a sharp knife make an incision three inches in length by one inch in depth in each breast at the thinner end, season the insides with salt and pepper equally distributed and stuff poultry and game. 41 them with two ounces of chicken forcemeat mixed with two truffles and four mushrooms also finely sliced. Butter a copper saute pan and lay in gently the six breasts. Take each small fillet and press it gently with the fingers to give it shape ; then make six small slanting incisions on top of each and insert in these slices of truffle cut with a tube half an inch in diameter. Slightly moisten the top of every breast with water, carefully arrange one fillet on top of each lengthwise and sprinkle over a little clarified butter, using a feather brush. Pour into the pan, but not over the supreme, a quarter of a wineglassful of Madeira wine and two tablespoonfuls of mushroom liquor
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.