Supreme of Chicken

Seasoned chicken baked with tongue, ham, bacon and vegetables.

Cut into slices a quarter of an inch thick the meat off the breasts of three fowls; trim them to one size and to the shape of pears; lay them in a tin dish with plenty of butter, dust them over with salt, cover them with a sheet of buttered paper and put them by until just before they are wanted, when they must be put in the oven and baked. Cut some slices of dressed tongue the same shape but a little smaller than the cutlets, and warm them in the same manner but without using so much butter. Cut up the remains of the chickens into pieces, put them in a stewpan with slices of ham and bacon, trimmings of veal and half a calf's foot; add vegetables such as onions, carrots and thyme, celery, mushrooms, parsley, marjoram, a bay leaf and a few trimmings of truffles. Season to taste with pepper, salt, mace and cloves, fill up the saucepan with cold water, put on the lid and simmer gently for three or four hours. Strain the liquor through a fine hair sieve, leave it until cool and then skim off all the fat. Put two ounces of butter into a saucepan with two tablespoonfuls of flour, stir it over the fire until well mixed and then pour in gradually the above liquor. Stir it over the fire until very hot, but do not allow it to boil, then move to the side. Take a small canful each of mushrooms, truffles and cockscombs and heat them by standing the cans in hot water. Pour some of the above liquor onto a hot deep dish, pile the cockscombs, mushrooms and truffles in the center. Arrange the pieces of fowl and tongue around, and serve.