Supreme of Fowls
From The spirit of cookery, 1895
Variations can include adding red tongue or treating the fillets differently.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 306. The excerpt below is the record exactly as published.
fillets of fowls. No doubt that with un- limited fillets a chef may produce charming entrees, from the simplest rm supr&me to the most complicated poularde en bigarure after the receipt of Vincent de la Chapelle. Of this the many existing formulaj for supremes are evidence. But for the diner these dishes have the disadvantage that they spoil the liking of the palate for more vigox’ous food. 486 THE SPIRIT OF COOKERY and by a certain monotony compel the cook to vary them in that forced manner which ends in disguises of which the true a3sthetical gastronomer is not likely to approve. In the preparation of the supreme, care must be taken to remove the tendinous or aponeurotic envelopes, particularly the one which separates the main from the minion hllet. The fillets are then fried white in butter, and after re- moval of the excess of butter, covered with supreme sauce, garnished with button mushrooms
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Cook this with the app: pantry check, scaling, and the assistant.