A nineteenth-century dish from a great Northumbrian house. These puffs should be served with a border of small heaps of three different vegetables: diced carrots, peas, french beans, sweetcorn or asparagus tips, for example.
Only the fleshy part (the “supreme”) should be used from each chicken breast. Cut this free of the bones; the trimmings can be used for stock.
Roll out the pastry and allow to rest for 10 minutes. Mix the rosemary, pepper and salt and rub over each supreme on both sides.
Cut the pastry into 4 large squares. Lay a chicken supreme in the centre of each square. Pour
©1980 The Estate of Elizabeth Ayrton