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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 325)~82% of the text changedremovedadded
4 stk kyllingbryst (supremer) (skåret ut hele, uten skinn). 50 g fersk sideflesk eller spekk (skåret i fine strimler til spekking). 75 g Ingredienser: Kylling flesk salt sitronsaft smør (nysmeltet). 1 ts salt. 0,5 stk sitron (saften). 1 stk egg (til pensling). 4 dl ragu av reker, kreps eller hummer (varm). 8 stk krepseklør (til pynt). 1 ss hummer- reke-, krepse- eller krepsrogn (presset gjennom sil). 8 stk estragonblader (til pynt). Skjær de hele brystfiletene (supremene) forsiktig ut av kyllingene og fjern skinn og sener.. Spekk filetene hummerragout Fremgangsmåte: Supremene utskjæres, spekkes med fine strimler av sideflesk og krydre dem fleskestrimler, krydres med litt salt.. Legg supremene salt, legges i en panne med nysmeltet smør og vend dem rundt smør, vendes i smøret flere ganger. Drypp over ganger, dryppes med litt sitronsaft.. Legg sitronsaft, lokk legges på pannen og sett den sautéepannen, som settes i meget varm ovn (ca. 250 °C) ovn, til supremene er ferdige, eller ca. 10 minutter.. Legg supremene i ring minutter. Anrettes rundt på et varmt fat med krepseklørne pekende opp og krepseklør opad inn mot midten. Hell den varme skalldyraguen Ragouten serveres i midten.. Pynt supremene midten. Supremene pyntes med estragonblader estragonblade og litt utgniddet hummer- eller krepsrogn som er gnidd og presset gjennom en sil. krepserogn.

Note on Modernised

Ingredienslisten er tallfestet (Erken oppgir kun råvarer uten mengder), «flesk» er modernisert til fersk sideflesk/spekk til spekking, «lok» til lokk, og «pande/sautépande» til stekepanne som tåler ovnsvarme. Fremgangsmåten er delt i nummererte trinn.

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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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