Supreme De Volaille Jeanette Recipe

Of a poached cold fowl the supremes (boneless wing and breast in one

piece) are loosened and trimmed to oval shape. They are covered with

white chaudfroid sauce, by putting the pieces on a wire tray and pouring

the sauce over while still liquid. They are decorated with tarragon

leaves.



In a square, flat pan a half-inch layer of aspic is laid. On this slices

of goose liver are superimposed (after having been trimmed to the shape

of the supremes); the supremes are now put on top of the fat liver, and

then covered with half-melted chicken jelly.



When thoroughly cooled and ready to serve, a square piece is cut out of

the now solid jelly around the supremes. The supreme is thus served

incrusted in a square block of thick jelly; the dish is decorated with

greens.

Vote