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Chicken supremes à la cardinal

Erken's chicken supremes à la cardinal: whole chicken breasts larded with pork fat, salted, browned in butter with lemon juice, finished covered in a very hot oven about 10 min, arranged in a ring with crayfish claws and a shellfish ragout in the center, garnished with tarragon and pressed lobster or crayfish roe.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 292 (falt i det fri)

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About the dish

One of several French-inspired 'suprême' recipes in the chapter on poultry and game, where the chicken breast is cut out whole and cooked quickly in butter. The name 'à la cardinal' refers to the cardinal-red garnish of shellfish and roe.

How to make it

  1. 1

    Cut out the supremes

    Carefully cut the whole breast fillets (the supremes) out of the chickens and remove the skin and sinews.

  2. 2

    Lard and season

    Lard the fillets with fine strips of pork belly and season them with a little salt.

  3. 3

    Brown in butter

    Place the supremes in a pan with freshly melted butter and turn them in the butter several times. Drizzle a little lemon juice over them.

  4. 4

    Finish in the oven

    Put a lid on the pan and place it in a very hot oven (about 250 °C (480 °F)) until the supremes are done, about 10 minutes.

  5. 5

    Plating

    Arrange the supremes in a ring on a warm platter with the crayfish claws pointing up and in toward the center. Pour the hot shellfish ragout into the center.

  6. 6

    Garnish

    Garnish the supremes with tarragon leaves and a little lobster or crayfish roe that has been rubbed and pressed through a sieve.

Changes from the original

The ingredient list has been given quantities (Erken lists only the ingredients without amounts), 'pork' has been modernized to fresh pork belly/pork fat for larding, 'lok' to 'lokk' (lid), and 'pande/sautépande' to a frying pan that can withstand oven heat. The method has been divided into numbered steps.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 292) → 1949 (korrekturlest, s. 325)~50% av teksten endretfjernetlagt til
Ingredienser: Kylling smør egg flesk salt citron sitronsaft smør ræke-, krebse- reke-, krepse- eller hummer-ragout. Suprémerne hummerragout Fremgangsmåte: Supremene utskjæres, spækkes spekkes med fine fleskestrimler, krydres med litt salt, lægges legges i pande panne med nysmeltet smør, vendes rundt i smørret smøret flere ganger, dryppes med litt citronsaft, lok lægges paa sautépanden, sitronsaft, lokk legges på sautéepannen, som sættes settes i meget varm ovn, til suprémerne supremene er færdige ferdige, eller ca. 10 minutter. Anrettes rundt paa på et fat med krebseklør krepseklør opad ind inn mot midten. Ragouten serveres i midten. Suprémerne Supremene pyntes med estragonblade og litt utgniddet hummer- eller krebserogn, utgnidd og presset gjennem presse. krepserogn.

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Frequently asked questions

What are chicken 'supremes'?
Supremes are the fine breast fillets cut out of the chicken. In this recipe they are larded with thin strips of pork fat before cooking.
How long should the supremes cook?
They are browned in freshly melted butter in the sauté pan, turned several times, drizzled with a little lemon juice, and then placed, covered, in a very hot oven for about 10 minutes until done.
How is the dish plated?
The supremes are arranged in a ring on a platter with crayfish claws pointing toward the center, and a ragout of shrimp, crayfish, or lobster is served in the middle. Garnish with tarragon leaves and a little lobster or crayfish roe pressed through a press.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 292.

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