MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Supreme of old hen
 Categories: Poultry, Main dish
      Yield: 6 servings
 
      5 lb Fowl
      2 ea Apples, tart, cored, slice
    1/2 c  Wine, dry, white
      2 cn Chicken stock, cond
      1 x  Tarragon
      1 x  Parmesan cheese, grate
      1 x  Paprika, Hungarian
      6 ea Celery, ribs and leaves
    1/2 c  Cream, sour
      1 ea Onion, med., chopped
      1 x  Basil
      1 x  Chicken base
      1 x  Beurre manie
      1 x  Cilantro
 
  It is best that the hen you use died of old age or at least was on
  Social Security in her later years. The chicken should stew for 1 to
  3 hours and a frying chicken would fall apart. Use a stewing fowl.
  Disjoint the pieces and fry until slightly browned. Remove. Add wine,
  apples, celery, onion, a few leaves of cilantro, basil, a pinch of
  tarragon and 1/4 to 1/2 tsp of paprika to pot. Cover and stir
  frequently until mixture is tender. Add chicken and stock, cover and
  cook until chicken is just tender. It may take from 1 to 3 hours
  depending on age of chicken. Check frequently so you don't overcook.
  Remove and place chicken in a shallow roasting pan. Run vegetables
  through food mill. If there is too much liquid, boil down. Thicken
  with beurre manie, add sour cream and heat - but not to boiling. Add
  chicken base or bouillion cubes instead of salt. Pour over chicken
  and sprinkle with grated parmesan cheese. Place under broiler until
  cheese is bubbling and slightly brown. Modified from Becker's "Joy of
  Cooking." I hope you like it. Jim Kessler RBFV65A
 
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