Supreme of Chicken à l’Ivoire from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Remove the fillets from a fowl, and cut them into as many nice little fillets as possible (twelve can be cut from the breast of a good sized fowl), trim them neatly and bat them out with a wet heav...
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Ingredients
- breast
- fowl
- peas
- vegetables
- veloute sauce
- salt
- lemon
- tongue
- buttered paper
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