Supreme of Chicken à l’Ivoire

Suprème de Volaille à l’Ivoire


Remove the fillets from a fowl, and cut them into as many nice little fillets as possible (twelve can be cut from the breast of a good sized fowl), trim them neatly and bat them out with a wet heavy knife on a wet board; place them in a buttered sauté pan, season with the juice of a lemon and a pinch of salt, lay a buttered paper over them, and cook them in the oven for six or eight minutes. Dish on a border of farce, mask with good Veloute sauce, place a little round of tongue on each fillet, and serve with a macedoine of vegetables or peas in the centre and Veloute sauce round.