Supreme of Chicken with Fillets of Pork or Veal

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This splendid and luxurious recipe is extracted from a very elaborate Victorian dinner-party dish, which was highly decorated and handed round so that each guest could take a garnished portion. It is unexpected and very good and not difficult or time-consuming in the form given here. It serves 6 and leaves the legs and thighs of 2 chickens for devilling or for a pie or casserole. The meat may be prepared in the morning of the day on which the dish is wanted.