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Louise Brooks' Knickerbocker Supreme of Chicken

Author / film historian Thomas Gladysz joined me to talk all about Lulu!

Every little breeze seemed to whisper "Louise" for this episode of Hollywood Kitchen.

The Recipe

When I searched through my archive of Hollywood cookbooks, I was surprised that Louise Brooks never popped up. I contacted Thomas Gladysz and he sent me this recipe that was attributed to Louise in the Hollywood Daily Citizen on January 27, 1928.

A new and intriguing way to serve chicken for a formal luncheon or dinner. Both its appearance and taste are delightful.

Knickerbocker Supreme of Chicken:

Here's my simplified version of this recipe.

Take chicken breast and trim into cutlet shape. Sprinkle with salt and pepper, dip in heavy cream, roll in flour and saute in butter until delicately browned.

Arrange in pan and cover with parchment paper that has been buttered on one side. Bake for 15 minutes at 375 degrees.

Remove cutlet shaped pieces and place on thinly-sliced hot broiled ham, garnish top of each with three asparagus tips and pour around the following sauce. (I was unable to get the other items in time, so I just stuck to making the chicken without the extra stuff.)


3 1/2 tablespoons butter

3 1/2 tablespoons flour

1 cup chicken stock

1/2 cup cream

1/2 teaspoon salt

1/8 teaspoon paprika

1 egg yolk

Melt butter and add flour stirring in gradually until well blended. Then gradually add in chicken stock, cream and continue to stir until it reaches a boiling point. Add salt, paprika and egg yolk slightly beaten.

Sauteed mushroom caps can be added and arranged as garnish.

Special Guest

Thomas Gladysz is the Director of the Louise Brooks Society, which he founded in 1995. He is the author of hundreds of articles on early film, and the author / editor of three earlier books on Brooks' films.

The Final Result

This recipe proved to be a real winner even without the extra added touch of ham, asparagus and mushrooms. The chicken was tender, juicy and the breading was delicious. The sauce tasted like a thick, rich gravy and added an extra level of decadence.

Even if Louise never made this herself, I think she would have joined me in scarfing it down before heading off to the nightclubs for an evening of dancing the Charleston.


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