Text 16531, 93 rader
Skriven 2011-10-11 17:30:08 av Dave Drum (1:261/38)
  Kommentar till text 16507 av Jim Weller (1:123/140)
Ärende: The Supremes
====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> fricasseed supremes

 DD> Every time I see "supremes" mentioned I automatically think of
 DD> the Mo-Town girl group....

 DD> But, then, I am not, and never have been, French.

 JW> Whereas I am a known associate of several of them and on intimate
 JW> terms with one.

Just as long as you are doing nothing to forment a revival of the French &
Indian wars of colonial days.

 DD> * These are not strictly "supremes" as the definitions I
 DD> found for supreme indicates a chicken breast quarter
 DD> with the wing bone attached.

 JW> The original definition has changed over time. Today it can also
 JW> mean a skinless, boneless half breast.

I'm pretty much in Ian's camp on this one. If you mean a skinless, boneless
puck of tasteless white-fleshed poultry - then say so. Don't try to tart it up
to some level it can never hope to achieve by calling it something it is *NOT*.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Supreme
 Categories: Poultry, Vegetables, Booze, Citrus
      Yield: 2 servings

      2    Breasts of chicken; wings
           - attached, wingtips removed
      3 c  Chicken stock; to cover
      2    Ribs celery; halved
      1 md Onion; quartered
      1 sm Turkish bay leaf
      2 ts Lemon juice
    1/2 ts Lemon zest
    1/2 ts Coriander
    1/2 ts Dried thyme
    1/4 c  Brandy or champagne
           Salt & fresh ground pepper

MMMMM--------------------------SAUCE--------------------------------
       2 ts Flour
     1/4 c  Butter
       1 c  Cream
            Pepper & salt
       1 ts Lemon zest
     1/2 lb Mushrooms; sliced

  Here is a recipe that was very popular in a little English
  pub-restaurant in Palma de Mallorca many years ago. The
  owner was a friend and a very good cook. At the insistence
  of her patrons she wrote her recipes into a little book
  filled with anecdotes about her life running that
  establishment. -- Sharon Canary

  Carefully wash and clean chicken breasts. Poach until
  tender in stock to which has been added the champagne or
  brandy, sticks of celery, lemon juice and zest, coriander,
  thyme, bay leaf, onion and seasoning . This should take
  about 45 minutes.

  Meanwhile sauté the mushrooms rapidly in part of the
  butter.

  Strain the chicken and keep warm.

  Now make the sauce:

  Make white roux with flour and remaining butter and when
  well cooked but not brown, add the cream stirring all the
  time. Season with pepper, salt, lemon zest and finally add
  the mushrooms.

  Serve chicken on a bed of fluffy mashed potato and cover
  with the sauce.

  Sprinkle a little chopped parsley on top.

  From: http://ths.gardenweb.com

  Uncle Dirty Dave's Archives

MMMMM

... Those who believe in telekintetics - raise my hand. -- Kurt Vonnegut

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