Supreme De Volaille Jeanette
(
American Cookery)
Of a poached cold fowl the supremes (boneless wing and breast in one
piece) are loosened and trimmed to oval shape. They are covered with
white chaudfroid sauce, by putting the pieces on a wire tray and pouring
the sauce over while still liquid. They are decorated with tarragon
leaves.
In a square, flat pan a half-inch layer of aspic is laid. On this slices
of goose liver are superimposed (after having been trimmed to the shape
of the supremes); the supremes are now put on top of the fat liver, and
then covered with half-melted chicken jelly.
When thoroughly cooled and ready to serve, a square piece is cut out of
the now solid jelly around the supremes. The supreme is thus served
incrusted in a square block of thick jelly; the dish is decorated with
greens.
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