Medaillons de Volaille k la Reine. — Fillets in
medallion shapes, pre-fried and covered with chicken
farce, mixed with lobster spawn, poached, dressed on
socle, and sauced over with supreme ; decorated
with strips of truffles forming the initials A. R.
Poulet. — Chicken.
— k l’Arlequin. — Breast and wings skinned, larded
with truffles and bacon, broiled in butter, and
served with financiere ragout.
— Blanquette en Demi-Deuil.— Fricasseed, gar-
nished with sliced truffles and mushrooms.
— bouilli k 1’EstragOn. — Boiled, served with white
sauce, flavoured with tarragon leaves.
— braise a 1’EstragOn.— Larded, stuffed, and
braised ; served with a rich brown sauce flavoured
with tarragon.
— braises aux Fines Herbes.— Braised, served
with brown sauce flavoured with chopped chives,
tarragon, chervil, parsley, cress, and white wine.
f 3
126 POULTRY ( VOLAILLE )
Poulet Cardinal. — Breast bone removed, stuffed with
veal forcemeat, and boiled ; garnished with small
quenelles and slices of truffles ; served with cardinal
sauce, composed of white sauce, tomato essence,
lobster butter, and chilli vinegar.
— a la Careme. — Breast and wings flattened and
cut into round shapes, braised and pressed, finished
in madere sauce, and dressed on border of potato
puree (baked) ; centre filled with julienne of truffle,
mushroom and tongue ; bearnaise sauce on each
medallion, and madere sauce round base of dish.
— en Casserole. — Browned in butter, with or with-
out mirepoix, stewed or braised in an earthenware
fire-proof stewpan, in brown sauce ; sent to table
in same pan.
— a la Catalane. — Saute of chicken, ranged in
earthenware casserole, with layers of rice, bouquet,
etc., and finished in oven.
— Cdeil. — Breast and wings, larded with strips of
tongue and truffles, braised white, dressed in border
of potato puree (browned in oven) upon a foie-gras
farce ; sauced over with demi-glace.
— a la Chanut. — Saute of chicken (tossed in butter
with garlic and shallot flavouring), white wine,
demi-glace, and sliced tomatoes, dressed on crou-
tons of bread ; garnished with sauteed mushrooms,
new potatoes (fried), and green peas, liquor reduced
and strained over.
— Cotelettes de, a la Chinoise. — Pounded
chicken, free from skin and sinews, flavoured with
salt, pepper, curry powder, and nutmeg, rubbed
through a sieve and mixed with breadcrumbs and
egg white, shaped into cutlets, egged, crumbed,
and fried in clarified butter ; served with tartare
sauce.
— a la Chevaliere. — Fricasseed (fillets larded with
strips of truffles, braised and glazed), garnished
with mushrooms, truffles, cocks’ combs, and small
fried chicken croquettes.
— k la Chivry. — Braised ; garnished with rings of
Spanish onions, filled with onion purde, chives, and
chopped tarragon, sauced over with a rich herb
sauce.
— en Coeotte or a la Casserole.— Small fat
chicken braised whole in a fire-proof casserole ;
garnished with slices of ham, artichoke bottoms,
and mushrooms ; demi-glace sauce.
— en Compote. — Stewed in rich brown sauce, with
mushrooms, slices of fried bacon, and braised
button onions.
ENTREES OF CHICKEN
127
Poulet a la Diable.— spring chickens split open at
the back, highly seasoned with cayenne, dipped in
oiled butter, and grilled ; spread over with mixed
mustard or devilled butter. Cold fowl treated in
same manner.
— a l’Ecarlate. — Braised, garnished with heart-
shaped slices of cooked ox-tongue ; served with
demi-glace or veloute sauce.
Page 73
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Medaillons de Volaille k la Reine. — Fillets in
medallion shapes, pre-fried and covered with chicken
farce, mixed with lobster spawn, poached, dressed on
socle, and sauced over with supreme ; decorated
with strips of truffles forming the initials A. R.
Poulet. — Chicken.
— k l’Arlequin. — Breast and wings skinned, larded
with truffles and bacon, broiled in butter, and
served with financiere ragout.
— Blanquette en Demi-Deuil.— Fricasseed, gar-
nished with sliced truffles and mushrooms.
— bouilli k 1’EstragOn. — Boiled, served with white
sauce, flavoured with tarragon leaves.
— braise a 1’EstragOn.— Larded, stuffed, and
braised ; served with a rich brown sauce flavoured
with tarragon.
— braises aux Fines Herbes.— Braised, served
with brown sauce flavoured with chopped chives,
tarragon, chervil, parsley, cress, and white wine.
f 3
126 POULTRY ( VOLAILLE )
Poulet Cardinal. — Breast bone removed, stuffed with
veal forcemeat, and boiled ; garnished with small
quenelles and slices of truffles ; served with cardinal
sauce, composed of white sauce, tomato essence,
lobster butter, and chilli vinegar.
— a la Careme. — Breast and wings flattened and
cut into round shapes, braised and pressed, finished
in madere sauce, and dressed on border of potato
puree (baked) ; centre filled with julienne of truffle,
mushroom and tongue ; bearnaise sauce on each
medallion, and madere sauce round base of dish.
— en Casserole. — Browned in butter, with or with-
out mirepoix, stewed or braised in an earthenware
fire-proof stewpan, in brown sauce ; sent to table
in same pan.
— a la Catalane. — Saute of chicken, ranged in
earthenware casserole, with layers of rice, bouquet,
etc., and finished in oven.
— Cdeil. — Breast and wings, larded with strips of
tongue and truffles, braised white, dressed in border
of potato puree (browned in oven) upon a foie-gras
farce ; sauced over with demi-glace.
— a la Chanut. — Saute of chicken (tossed in butter
with garlic and shallot flavouring), white wine,
demi-glace, and sliced tomatoes, dressed on crou-
tons of bread ; garnished with sauteed mushrooms,
new potatoes (fried), and green peas, liquor reduced
and strained over.
— Cotelettes de, a la Chinoise. — Pounded
chicken, free from skin and sinews, flavoured with
salt, pepper, curry powder, and nutmeg, rubbed
through a sieve and mixed with breadcrumbs and
egg white, shaped into cutlets, egged, crumbed,
and fried in clarified butter ; served with tartare
sauce.
— a la Chevaliere. — Fricasseed (fillets larded with
strips of truffles, braised and glazed), garnished
with mushrooms, truffles, cocks’ combs, and small
fried chicken croquettes.
— k la Chivry. — Braised ; garnished with rings of
Spanish onions, filled with onion purde, chives, and
chopped tarragon, sauced over with a rich herb
sauce.
— en Coeotte or a la Casserole.— Small fat
chicken braised whole in a fire-proof casserole ;
garnished with slices of ham, artichoke bottoms,
and mushrooms ; demi-glace sauce.
— en Compote. — Stewed in rich brown sauce, with
mushrooms, slices of fried bacon, and braised
button onions.
ENTREES OF CHICKEN
127
Poulet a la Diable.— spring chickens split open at
the back, highly seasoned with cayenne, dipped in
oiled butter, and grilled ; spread over with mixed
mustard or devilled butter. Cold fowl treated in
same manner.
— a l’Ecarlate. — Braised, garnished with heart-
shaped slices of cooked ox-tongue ; served with
demi-glace or veloute sauce.