Practical gastronomy and culinary dictionary

Chapons. — Capons or Capon pullets. Chapo7is d la Clery. Broiled quarters of capon, with parsley and onion sauce. Chapofi braise d Vestragon. Braised capon with tarragon sauce. Chapo7i d la B^gence, Braised stuffed capon, with a rich brown truffle sauce. BagoM de chapon aux petits pois. Stewed capon with green peas. Chapon braise d la Saint-Cloud. Braised capon (breast larded with truffles and bacon strips), served with Madeira wine sauce. Blanguette de chapon aux champigjions. Quarters of capon boiled in white sauce (bechamel sauce) with sliced mushrooms. Hachis de chapon d la Victoria. Hashed or minced capon, with poached eggs, sprinkled with finely chopped truffles. Chapon saute d la Frangaise. Parboiled capon cut into quarters, braised, served with white wine sauce, sliced truffles, and mushrooms. 216 PRACTICAL GASTRONOMY Thnhales de chapon d la princesse, Timbales made of capon forcemeat and chopped truffles, served with white cream sauce or sauce supreme. Quenelles de chapon a la Vatel. Small boiled forcemeat quenelles made of capon forcemeat, chopped truffles, and mushrooms, served with a bro\vn truffle sauce. Chapon braisd a la Garfield, Braised capon (breast larded), served with a brown sauce mingled with cranberry jelly. Chapon braisi aux truffes. Braised capon (breast larded with truffles), served with Perigueux sauce. Chapon houilli a la Genoise. Boiled capon, served with finely-cut nouilles, done in veloute or Allemande sauce mixed with parmesan cheese and curry sauce. Chapon au gros sel. Braised capon (breast covered with slices of peeled lemon and larded), served with reduced demi-glace sauce, containing a small quantity of coarse kitchen salt added just before serving (hence the name, gros sel). Chapon d la Cavour. Stuffed capon braised (breast larded and glazed), served with reduced Allemande sauce well worked with meat extract and lemon juice, garnished with small baked nouilles or macaroni timbales. ENTREES : VOLAILLE POULTRY 217 Chapon d la bourgeoise. Braised capon finished in a brown sauce with tomato sauce and white wine reduced, garnished with groups of glazed carrots and button onions. Chapon a la chanceliere. Braised capon (breast larded) finished and served with a well- spiced white wine sauce (surface of capon should be glazed). Chapon a la Perigueux. Roast capon stuffed with forcemeat and chopped truffles, served with Perigueux sauce and chicken quenelles. Chapon a la Piemontaise. Roast capon stuffed with forcemeat and sliced truffles, served with tomato sauce and ravioli paste quenelles, which are stuffed with veal forcemeat and tomato puree, or paste. Dindes. — Turkeys. Dinde en brioche. Fricasseed turkey fillets, dressed in a border of mashed potatoes browned in the oven. Blanquette de dinde. Stewed turkey in white sauce with sliced preserved mushrooms. Dinde bouillie aux huitres. Boiled turkey with oyster sauce. Dinde a Vitouffade aux concombres. Stewed turkey with brown sauce and stewed cu- cumbers. 218 PRACTICAL GASTRONOMY Blanquette de dinde mix morilles. Stewed turkey in white sauce with morels (a species of mushroom). Dinde f rite d la tomate. Cold turkey cut into neat pieces, seasoned, egged» crumbed, and fried, served with tomato sauce.