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Chicken supremes with suprême sauce

Chicken supremes cooked in butter with lemon juice, finished covered in a very hot oven about 10 min, covered with 4 dl suprême sauce with strips of mushroom and truffle added.

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

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About the dish

A simple 'basic recipe' among the suprême dishes in the chapter on poultry and game. Suprême sauce is a fine, light velouté of chicken stock enriched with cream, and truffle and mushroom were typical garnishes in party food around 1914.

How to make it

  1. 1

    Cut out the supremes

    Cut the whole breast fillets out of the chickens and season them with salt.

  2. 2

    Cook in butter

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

  3. 3

    Finish covered

    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.

  4. 4

    Serve

    Arrange the supremes on a warm platter and cover them with suprême sauce with strips of mushroom and truffle added.

Changes from the original

Quantities are given where the original only names the ingredient; 'del.' is interpreted as deciliters; 'lok' as 'lokk' (lid). The oven temperature has been added.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 292) → 1949 (korrekturlest, s. 324)~52% av teksten endretfjernetlagt til
Kylling 4 del. supréme-saus trøfler champignons salt citron smør. Suprémerne Supremene utskjæres, krydres med salt, lægges legges i pande panne med nysmeltet smør, vendes rundt i smørret smøret flere ganger, dryppes med litt citronsaft, lok lægges paa panden, sitronsaft, lokk legges på pannen, som sættes settes i meget varm ovn, ovn til suprémerne supremene er færdige ferdige, eller ca. 10 minutter. Ved anretningen dækkes suprémerne dekkes supremene med supréme-saus, tilsat supreme-saus, tilsatt strimler av champignons og trøfler.

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Frequently asked questions

What are 'supremes' in this recipe?
Supremes are the breast fillets cut out of the chicken. They are cut out, seasoned with salt, and cooked whole in butter.
How long should the supremes cook?
About 10 minutes. They are turned in freshly melted butter in the pan, drizzled with a little lemon juice, covered with a lid, and placed in a very hot oven until done.
What does the presentation consist of?
For serving, the supremes are covered with 4 deciliters of suprême sauce with strips of mushroom and truffle added.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 292. It serves 4 and takes around 40 minutes in total.

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