Suprême of Chicken
Ingredients
- Breast and second joints of uncooked chicken weighing 4 lbs.
- 4 eggs
- 1⅓ cups thick cream
- Salt and pepper
Steps
- Force chicken through a meat chopper, or chop very finely. Beat eggs separately, add one at a time, stirring until mixture is smooth. Add cream, and season with salt and pepper. Turn into slightly buttered Dario moulds, and bake same as Lobster Timbales, allowing thirty minutes for baking. Serve with Suprême or Béchamel Sauce.
More recipes with chicken, eggs or cream
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.