Suprêmes de Volaille k la Strasbourgeoise

Ingredients

• 2 chickens
• i tin or terrine foie gras (about 6 oz.)
• 4 oz. fat pork
• aromatic spice
• pepper
• salt
• pig's caul
• 3 to 4 fresh mushrooms
• 4 oz. butter
• i truffle
• bread-crumbs
• I egg
• demi-glace sauce
• morels

Method

1. 1

   Remove fillet and wing portions from chicken, flatten them, and cut out rounds.

2. 2

   Pound chicken meat, pork, and foie gras separately, mix, season, and pass through a sieve.

3. 3

   Fry chopped mushrooms in butter.

4. 4

   Prepare caul pieces, fill with farce, chicken fillet, mushrooms, truffle, and more farce.

5. 5

   Coat with egg and breadcrumbs, fry, and serve with demi-glace sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 54. The excerpt below is the record exactly as published.

Supr^mes de Volaille k la Strasbourgeoise. (Chicken Fillets, Strasbourg style.) 2 chickens, i tin or terrine foie gras (about 6 oz.), 4 oz. fat pork, aromatic spice, pepper and salt, pig's caul, 3 to 4 fresh mushrooms, 4 oz. butter, i truffle, bread-crumbs, I egg, demi-glace sauce, morels

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