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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 292) → Modernised~86% of the text changedremovedadded
Kylling 4 del. supréme-saus trøfler champignons salt citron smør. Suprémerne utskjæres, krydres stk kyllingbryst (supremer) (skåret ut hele). 4 dl supremesaus (lys kyllingvelouté med salt, lægges fløte). 150 g sjampinjong (skåret i pande strimler). 1 stk trøffel (skåret i strimler; kan sløyfes). 1 ts salt. 0,5 stk sitron (saften). 50 g smør (nysmeltet). Skjær de hele brystfiletene ut av kyllingene og krydre dem med salt.. Legg filetene i en panne med nysmeltet smør, vendes smør og vend dem rundt i smørret smøret flere ganger, dryppes med ganger. Drypp over litt citronsaft, lok lægges paa panden, som sættes sitronsaft.. Legg lokk på pannen og sett den i meget varm ovn, ovn (ca. 250 °C) til suprémerne supremene er færdige eller ferdige, ca. 10 minutter. Ved anretningen dækkes suprémerne minutter.. Anrett supremene på varmt fat og dekk dem med supréme-saus, tilsat supremesaus tilsatt strimler av champignons sjampinjong og trøfler. trøffel.

Note on Modernised

Mengder er tallfestet der originalen bare nevner råvaren; «del.» er tolket som desiliter; «lok» til lokk. Ovnstemperatur er lagt til.

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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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