Suprême of Chicken

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • Breast and second joints of uncooked chicken weighing 4 lbs.
  • 4 eggs.
  • cup thick cream.
  • Salt and pepper.

    Method

    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 as Lobster Timbales, allowing thirty minutes for baking. Serve with Suprême or Béchamel Sauce.