Suprème of Chicken à la Piémont from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Spoon
- Plate
- Refrigerator
Ingredients
- capers
- tongue
- ham
- tarragon
- chervil
- olives
- liquid aspic jelly
- anchovies
- aspic jelly
- chicken
- breast
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