Suprème of Chicken à la Piémont

Suprème de Volaille à la Piémont

Method

Prepare and cook as many fillets as possible from the breast of the chicken, as in the recipe, and put them to press. When cold mask them all over the top side to about one eighth of an inch with a ragoût prepared as below, shaping them as neatly as possible with a wet warm knife, then mask them with white chaudfroid till well coated, and finish with aspic jelly as in previous recipe, trim neatly and dish on a border of aspic jelly, with a wax figure for centre, and garnish with a purée of cooked tongue or ham, and olives farced with anchovies, chopped aspic jelly, and tarragon and chervil in sprigs. The farced olives can be purchased ready prepared in bottles. The ragoût for masking the fillets is made by taking a quarter of a pint of liquid aspic jelly, one tablespoonful of chopped capers, two tablespoonfuls of chopped tongue or ham, one tablespoonful of chopped chicken; mix together till nearly set, then use. The purée of tongue for garnishing is made as in the special recipe for tongue purée, which see.

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