Supreme of Chicken
"Remove the breast meat of two young chickens or fowls, and trim into cutlet shape. Sprinkle with salt and pepper, dip in heavy cream, and then in flour, and place in hot frying pan with butter. Fry until nice and brown, then place them in another pan, dot them with butter, cover with a buttered paper, and bake in an oven at the temperature of 400F., until tender. Make a sauce from one-quarter cup butter, one-quarter cup flour, and stir until smooth; then add half a cup of chicken bouillon stock, and half a cup of cream, bring to a boiling point, add salt, pepper, and paprika, the yolk of one egg and a few small sauteed mushroom caps. Arrange the chicken on a platter, and serve with the sauce around and over."
Hamilton Ross Modern Cook Book, hints for housekeepers, Chicago, Ill, 1940
notes
The instructions are so simple that there isn't much left to explain. The chicken cooked in this manner stayed crisp even with the sauce and was very moist and tender inside. The sauce, however, came out rather thick like paste but very full of flavour and was quite a hit with the family... I'm unsure that the few mushroom caps made much of a difference but were welcome just the same.
One noticable thing through the whole dinner was the lack of seasonings other than salt and pepper, for the most part.
Served with:
(From the same source)
Cabbage:
"Take off the outside leaves of the cabbage, cut in four, and remove the tough stalk. Soak in cold water for a while, then place in pot of boiling water with salt and a pinch of soda, and boil in an open kettle until tender. Drain, chop in pieces, season with salt and pepper, add a little butter and serve."
Boiled Potatoes:
"Wash and peel potatoes and drop in cold water. Cut the medium ones in two and the large ones in four parts or more. Cook in boiling water, with a little salt added, until tender; drain off the water and place them back on the fire to dry the exess water. Remove from the fire and let stand until ready to serve."
Mashed Potatoes:
"Force hot boiled potatoes through a strainer or ricer. To each cup of potatoes add one tablespoon butter, one-quarter cup hot milk, salt and pepper, and beat with a whip until thoroughly mixed, then serve."
notes
- we actually enjoyed the cabbage and found it was nice and sweet tasting, however I did end up cheating a bit and covered the cabbage part way through because it was taking too long to cook.
- Not being able to find the strainer and not having a ricer on hand, we opted to simply use a masher. The potatoes are in the bowl... I imagine they would be a lot smoother if we used the correct tools.
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