Supreme of Chicken

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 3 spring chickens, breast and wings
  • ½ cup poultry fat or butter
  • ¼ cup Madeira wine
  • ¼ lb. mushrooms, sauted
  • Cream or Hollandaise Sauce, Force meat


Remove skin from the breast of the chickens. With a sharp knife cut through the flesh, close to the wishbone, along the breast bone and around the wing joint and remove the solid white breast meat. Reserve the smaller piece, next to the bone, and the white meat of wings for the force meat, directions below. From and through the thin side of the larger pieces of breast meat (raw), cut an opening 3 inches long and 1 inch deep and fill this pocket with the force meat, (below). Close the opening roll and tie in shape.

Wet the top slightly, brown lightly on the hot fat and add the wine. Cover the pan, place in the oven and bake 15 minutes or until tender. Remove strings and serve with Cream Sauce and Sauted Mushrooms, or with Hollandaise Sauce and the Sauted Mushrooms.

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