Suprème of Chicken à la Darmstadt from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Remove the flesh from the breast of a raw chicken and cut it in lengths (twelve may be cut from a good sized chicken), bat these out with a cold wet knife or bat, place them on a buttered tin, spri...
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Ingredients
- tarragon
- chervil
- buttered paper
- pale
- raw chicken
- chicken
- salt
- lemon juice
- aspic jelly
- aspic
- cucumber salad
- mayonnaise
- breast
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