Practical gastronomy and culinary dictionary

Epigrmmnes cle poulets d la Villeroi. Collops of chicken, seasoned and slightly broiled, immersed in veloute sauce, egged, crumbed, and fried, served with tomato sauce. Poulet d la Mo7itmorency. Braised chicken stuffed with a salpicon of sweet- breads, truffles, and mushrooms, breast larded, and glazed, dished up with a garniture of sliced sweet- breads, and mushroom heads, served with Madere sauce. Poulet a la cardinal. Boiled chicken, breast bone removed, stuffed with veal forcemeat, and dished up with a garniture of fancy quenelles and slices of truffles, and served with cardinal sauce, composed of white sauce, anchovy essence, lobster, butter, and chilly vinegar. Poulet frit d VOrly. Parboiled chicken, cut into neat pieces, seasoned, dipped in frying batter, and fried in clarified butter served with fried onions, parsley, and tomato sauce. Poulet poele aux groseilles vertes. Stewed chicken, in brown sauce with stewed goose- berries (green). Saute de potdet aux huitres. Stewed chicken in white sauce with stewed oysters. Hachis de poulet a Vecarlate. Stewed fowl served with gravy sauce and garnished with slices of braised ox-tongue. 230 PRACTICAL GASTRONOMY Escalopes de poulet d V Anglaise. Minced cold roast or boiled chicken, stewed with thick white sauce (bechamel sauce), well seasoned, filled in scollop shells, covered with white bread crumbs and small pieces of butter, and baked in a. quick oven. Filets de poulet a rimperiale. Larded chicken breasts, braised and served with minced game and truffles. Filets de poulet a la jardiniere. Chicken breast broiled, garnished with young spring vegetables cut fine, and served with brown gravy sauce. Fricassee de poulet d la Havelock. Fricasseed chicken in a white sauce thickened with a liaison of egg-yolks and fresh butter, fillets larded, braised, and glazed, and decorated with rings of ox- tongue, dished up with groups of truffles, mushrooms, and cocks' combs. Fricassee de poulet d la Saint-Lambert. Fricasseed chicken dished up in a pyramidal form, surrounded with groups of small braised carrots, green peas, and French beans. Fricassee de poulet d la reine. Fricasseed chicken, dished up in a pyramidal form, garnished with chicken forcemeat quenelles, mushroom heads, sliced truffles, and fried sippets glazed. Fricassee de poulet d la chevaliere. Fricasseed chicken (fillets larded and garnished with fancy-cut slices of truffles, braised, and glazed), dished up with a ragout of mushrooms, truffles, and cocks' combs, and garnished with small fried chicken croquets. ENTREES : VOLAILLE — POULTRY 231 Fricassee de poulet aux ecrevisses. Fricasseed chicken with forcemeat dumplings and stewed crayfish tails. Poulet saute a la ferniiere. Saute of chicken, sauce diluted with cream and flavoured with lemon juice, dished up in pyramidal form, sprinkled with chopped parsley and garnished with groups of small-cut spring vegetables. Poulet saute a la Florentine. Saute of chicken, flavoured with chopped shallots and green pepper, sauce diluted with tomato puree and white wine. Poulet saute d la paysanne. Stewed chicken in brown sauce, with olive -shaped carrots, turnips, and celery root, dished up and sprinkled with chopped parsley.