Recipe For Cooking Supreme Of Chicken
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 316 of 825.
(MISS WILLIAMS, BOSTON)
Breast of one raw chicken (1 cup). 1 pint of cream. 4 eggs. Salt and pepper.
Chop the chicken breast fine in a meat chopper; add an egg and beat until smooth, then add the rest of the eggs one at a time, and the cream, beating the mixture after each addition until smooth; season with nearly three fourths teaspoonful of salt and a dash of white pepper. Butter twelve small dariole moulds and ornament them with truffles; fill with the mixture, cover with buttered paper and poach about twenty minutes. (See general directions for poaching forcemeat.) Serve with Bechamel sauce.