Practical gastronomy and culinary dictionary

Poularde aux lasagnes. Braised pullet with stewed nouilles. Poularde farcie a la Perigueux. Braised pullet stuffed with forcemeat and truffles, served with truffle sauce. Poularde sautee a la Saint Valentin. Stewed pullet with finely chopped truffles, mush- rooms, garnished with heads of mushrooms, hard-boiled yolks of Qgg, fleurons (small half-moon shapes of puff paste, baked), and chopped parsley, served with orange sauce, reduced with Madeira wine. Poulet saute a la Saint George. Fowl cut up raw in neat joints, seasoned, fried in oil, stewed in white sauce made from chicken stock, served with sliced mushrooms, and when dished up glazed with dissolved meat extract. Timbales de poulet a la meridionale. Chicken timbales, prepared with finely minced chicken meat, demi-glace sauce, panade, and Worcester sauce, filled in timbale moulds with some well -reduced tomato puree in the centre, steamed in the oven, and served with Madeira wine sauce. ENTREES : VOLAILLB — POULTRY 235 Cuisses de volaille d la Wellington. Chicken legs fried in oil, drained, and finished in a chutney sauce. Cuisses de volaille d la Florentine. Chicken legs fried in butter, immersed in supreme sauce, egged, crumbed in fresh bread crumbs and grated parmesan cheese, fried in clarified butter, and served with tomato sauce. Poulet saute d la chasseur. Saute of chicken finished in Espagnole and tomato sauce with white wine, chopped parsley, chopped mushrooms, and lemon juice. Poulet frit d la Dauphine. Broiled chicken joints immersed in veloute sauce, egged, crumbed, fried, dished up, and garnished with groups of spring vegetables neatly shaped, served with bechamel sauce. Poulet frit d la Viennoise. Boned chicken cut into neat pieces, trimmed and flattened, marinated in savoury herb pickling, drained, egged, crumbed, and fried. Served with tomato sauce. Poulet frit d la duchesse. Boned chicken cut into neat pieces, trimmed and flattened, steeped in lemon juice, flavoured with savoury herbs and onions, drained, egged, crumbed, and fried, served with Duchesse sauce, prepared with veloute sauce, cream, and minced ham. Cotelettes de volaille d la Montpensier. Chicken fillets chopped, shaped into cutlets, seasoned, egged, crumbed, and fried, served with tomato sauce. 15 236 PRACTICAL GASTRONOMY Cdtelettes de volaille a VAllemande. Parbroiled chicken fillets, immersed in AUemande sauce, egged, crumbed, and fried, served with AUemande sauce. Quenelles de volaille a Vltalienrie. Chicken forcemeat dumplings, or quenelles, with chopped preserved mushrooms, steamed in the oven. Served with a rich brown gravy sauce, containing truffles, mushrooms, parsley, and cooked ham, all finely chopped. Quenelles de volaille a la supreme. Chicken forcemeat mixture filled in small fancy moulds, with salpicon in the centre, steamed in the oven, served with supreme sauce and garnished with slices of black truffles. Boudins de volaille d la Soubise. Small steamed sausage -shaped quenelles, made of chicken forcemeat and served with onion puree. Capilotade de salpicon de volaille aux truffes. Coarsely minced chicken, ham, tongue, mushrooms, and truffles, stewed in white sauce. Filets de volaille a la supreme. Broiled chicken fillets larded, garnished with truffles, and served with supreme sauce. Filets de volaille auxpointes d'asperges. Braised chicken fillets with asparagus points.