Name: Supreme of Chicken with Fillets of Pork or Veal
Cuisine: United Kingdom
Ingredients: 2 oz. (60 g.) grated Parmesan cheese; 6 croûtons of thin crustless white bread, each about the size of the fillets. (These may be fried in butter before you start frying the meat, and kept hot.); 18 button mushrooms; ½ pint (3 dl.) (double) cream; 18 stoned green olives cut in halves (may be stuffed or plain); 1 teaspoon ground mace; 4 oz. (120 g.) fine white breadcrumbs; salt and pepper; 4 oz. (120 g.) butter; 2 plump young roasting fowls (free-range) about 2½-3 lb. (1–1½ k.); 1 lb. (480 g.) fillet of pork, cut into 6 slices, or 3 escalopes of veal cut in halves; 3 eggs; 2 oz. (60 g.) plain flour

Preparation info

Difficulty
Medium

Appears in

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.

Ingredients

Method

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Ingredients

Method

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