Supreme or Breast of Chicken with Truffles
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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
Nutrition per serving
3734Calories
264 gProtein
71 gCarbs
257 gFat
Full nutrition (34 nutrients)
Calories3734 kcal
Protein264 g
Carbohydrates71 g
Fiber3.8 g
Sugars59 g
Total Fat257 g
Saturated Fat87 g
Monounsaturated Fat104 g
Polyunsaturated Fat46 g
Omega-30.1 g
Cholesterol1102 mg
Sodium1140 mg
Potassium3093 mg
Calcium388 mg
Iron15 mg
Magnesium348 mg
Phosphorus2274 mg
Zinc20 mg
Copper1.2 mg
Manganese0.8 mg
Vitamin D2.7 mcg
Vitamin C22 mg
Vitamin A775 mcg
Vitamin E6.8 mg
Vitamin K30 mcg
Vitamin B64.8 mg
Vitamin B125 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.1 mg
Niacin (B3)94 mg
Folate98 mcg
Choline818 mg
Caffeine23 mg
Water984 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 32. The excerpt below is the record exactly as published.
SUPREME OR BREAST OF CHICKEN WITH TRUFFLES &£ Raise the breast and wings from a three-pound chicken with the wing bone attached; remove the skin and the epidermis. Take the minion fillet from the breast, and insert into it five slices of truffles cut like thin cock's combs. Cut a gash the whole length of the breast and fill with chicken forcemeat mixed with a little puree of goose liver. Put the minion fillet on top of the filled 59 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. ftT"~ LOUIS' EVERY WOMAN'S COOK BOOK breast and decorate with forcemeat, arranged like a chain of pearls, on each side of the minion fillet. Lay the supremes in a well-buttered flat saute-pan, season with salt and pepper and add a little sherry wine and one-half a gill of chicken stock
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Cook this with the app: pantry check, scaling, and the assistant.