Practical gastronomy and culinary dictionary

with whole fried eggs, bread croutons, and braised button onions. Poulets a la Provencale. Stewed chickens with braised onions, sliced tomatoes, mushrooms, and Madere sauce. Poulets braises aux fines herbes. Braised chickens, served with a rich brown sauce, seasoned with finely chopped chieves, tarragon, chervil, parsley, garden cress, and white wine. Poulets frits a la Tyrolienne. Neatly cut pieces of chicken, seasoned, egged, crumbed, and fried slowly in clarified butter, served with tomato sauce and fried curly parsley. Poulet bouilli a Vestragon. Boiled chicken, served with a white sauce, flavoured with tarragon leaves. Fricassee cle poulets aux chamjngnons. Fricasseed chickens with mushrooms. ENTREES : VOLAILLE — POULTRY 227 Poulets sautes a VItalie7ine. Stewed chicken with tomato and brown sauce ^ dished in the centre of a rice border prepared witli tomato puree and parmesan cheese. Poulet a Vecarlate. Braised chicken, dished up and garnished with fancy-shaped sHces of smoked ox-tongue, served with a well-buttered veloute sauce. Poulet a la Vigo. Braised chicken, finished in Madeira wine sauce, dished up and garnished with small ripe tomatoes, scalded, and baked whole. Poulet a Vivoire. Boiled chicken (breast covered with slices of peeled lemon and barded), served with supreme sauce. Poulet a la Chivry. Braised chicken, dished up with rings of Spanish onions, filled with a mixture of chieves, boiled onions, and blanched tarragon leaves all finely chopped, sauced over with a savoury herb sauce prepared with the chicken stock. Poulet a la Saint-Cloud. Boiled chicken (breast larded with truffles and ox- tongue and barded), served with supreme sauce mingled with finely chopped truffle parings. Poulet a la Livournaise. Spit chicken, flattened, steeped in a mixture of lemon juice, sweet oil, flavoured with bayleaf, parsley root, and onions, drained, sprinkled with fresh bread crumbs, and broiled slowly in butter. Served wdth Livournaise sauce, composed of salad oil, anchovy paste, egg-yolks, tarragon vinegar, and seasoning, all well mixed and served cold. 228 PRACTICAL GASTRONOMY Poulet d la vert-pre. Boiled chicken, served with a white sauce thickened -\vith a Uaison of cream and egg-yolks, tinted with finely chopped chervil and tarragon leaves and spinach greening. Poulet a la loolenta. Braised chicken, finished in a white wine and tomato sauce, dished up with a border of small maise or polenta timbales. Poulet a Varlequin. Neatly-shaped joints of chicken skinned, larded with truffles and bacon, broiled in butter, and served with financiere ragout. Poulet a la diahle. Spring chickens, split at the back, well seasoned with plenty of Cayenne pepper, dipped in oiled butter, and grilled gently ; when done, spread over with mixed mustard or devilled butter. Poulet saute a la PerigiLeux. Stewed chicken with truffle sauce. Poulet saute a la Godard. Neatly-shaped pieces of chicken, skinned, larded with truffles and bacon, broiled in butter, and stewed in a white sauce with chopped mushrooms. Garnished with whole truffles, heads of mushrooms, and fleurons (small half-moon shapes of puff paste baked). Eingra7nmes de poulets aux tntffes. Boned and skinned chicken, flattened and shaped hke collops, larded with truffles, and broiled in butter, served with truffle sauce. ENTREES : VOLAILLE — POULTRY 229