Cuisses de volaille à la jardinière are boned, stuffed with forcemeat, and served with a Jardinière garnish; aux concombres, or aux petits pois, with dressed cucumber or peas.

à la Régence are stuffed with sausage meat, braised, and served in a brown sauce with stewed chestnuts.

au soleil are stuffed with forcemeat, larded in rays, braised, and served on a pyramid of forcemeat, with mushroom sauce.

farcies aux petits are stuffed and braised; dressed on legumes a border, with carrots and turnips cut in shapes, and brown sauce.

truffées à la are stuffed with truffles and Maître

Périgord d'hôtel butter; served with paper frills round the bones, and with truffle sauce. Dormers de volaille are chicken dormers - the whites of hard-boiled eggs filled with chicken forcemeat; served with spinach or any vegetable garnish, and a white sauce with chopped ham.

Filcts de volaille

à l'Ambassadrice are small fillets from the breast of fowls, cut in slices and coated with forcemeat of fowl with chopped truffles; breadcrumbed, half of them with chopped truffles and half with chopped ham mixed with the crumbs, and sauté; arranged alternately in a circle, with a purée of cucumbers with cream in the centre.

à la Cardinal are fillets saute, and arranged in a circle with alternate slices of truffle, and Cardinal sauce in the centre.

Filets de volaille

à la Duchesse are saute, and dressed in a crown with cocks' combs in the centre, and a rich white sauce with cream.

à la Dumas are masked with a puree of cucumbers with white sauce, breadcrumbed, and fried; served on a purée of cucumbers with cream.

à la Nesselrode are served cold, masked with a rich white sauce with cream, and dressed alternately with glazed slices of tongue on a border of hard-boiled eggs; a salad in the centre with Mayonnaise sauce.

à la Talma half of them are larded, braised and glazed, and half stuck with pieces of French beans, and sauté; arranged alternately on dressed spinach, and served with brown sauce.

aux champignons are covered with white sauce with cream and mushrooms. If slices of truffles are substituted for the mushrooms, the dish is called aux truffes instead of aux champignons.

aux pointes are coated with Supreme or other d'asperges white sauce, and served on a border with dressed asparagus in the centre.

Fricassée de is a chicken cut up and cooked in volaille a white sauce with mushrooms, cocks' combs, pieces of sweetbread, etc.

à l'ancienne is a fricassee cooked with flour, butter, milk, young onions, and herbs. Fritôt de volaille is cut in joints, seasoned with oil and

à la Orly herbs, floured, and fried. Served with tomato sauce.

à la Suisse, the joints are fried in batter.

Mayonnaise de is composed of pieces of fowl dressed volaille on a salad, covered with Mayonnaise sauce, and garnished with olives, anchovies, etc. Petites bombes a are moulds made of chicken force-la Princesse meat, with croquette preparation in the centre, and are served with white sauce and a vegetable garnish.

Petites bombes a are little moulds of chicken force-la Reine meat. They may be served cold, set in aspic, as Chaudfroid en aspic a la Peine.

Petites bouchées, are small puff-paste patties filled or Petits patés, with minced chicken and white a la Reine sauce, with tongue, mushrooms or truffles.

Petites caisses a are little china or paper cases filled la Belle Isle with chicken or game in white sauce with chopped mushrooms and ham, garnished with shreds of truffle and almonds.

Petites caisses a are little cases filled with minced la Victoria chicken in white sauce with truffles, with poached eggs on the top. Without the poached eggs they are called a la Peine.

Quenelles de are quenelles of chicken forcemeat.

volaille They are poached and served with a dressed vegetable, or dipped in white sauce, breadcrumbed, and fried. à l'écarlate are quenelles dressed alternately with glazed slices of tongue of the same size, and served with Supreme sauce. If a Russian tongue is used, they are called a la Russe instead of a l'écarlate.

au Suprême are quenelles served with Supreme sauce.

Quenelles de volaille en demi deuil are coated with white sauce, and half of them are rolled in chopped truffles; they are dressed in a crown, white and black alternately, and served with white sauce and chopped truffles. Rissoles de volaille are made of croquette preparation folded in thin paste and fried. They are sometimes coated with broken vermicelli. Rissolettes de are diamond-shaped sandwiches of volaille a la the preparation for chicken croPompadour quettes with truffles, between layers of chicken forcemeat; dipped in batter and fried. Salade de volaille

à la Brunow is composed of small round slices of fowl and slices of cucumber, stewed with white sauce, aspic, and peas; cut in square pieces when cold, and dressed on a salad border with Tartare sauce.

à la Carlton is made with pieces of cold chicken, masked with Mayonnaise sauce with chopped ham and capers, and served with a vegetable Mayonnaise, garnished with strips of cucumber and beetroot. Soufflé de volaille is a souffle made of a puree of fowl and beaten eggs, baked in a souffle dish, or in little cases, or steamed.

à la Baronne is made with the addition of chopped truffles and whipped cream. Souffle glace de is an iced chicken souffle. It may volaille also be made of minced chicken soaked in oil and seasoned vinegar, put into a souffle dish in alternate layers with aspic whipped to a froth, and iced.

Supreme de is fillets of fowls cut in little volaille slices, coated with Supreme sauce, and arranged on a border with alternate slices of tongue of the same size; served with Supreme sauce and with truffles in the centre. It may be served cold as Chaudfroid de volaille au Suprême,

à l'Américaine, the fillets are coated with Supreme sauce and dressed on a chicken forcemeat border, with oysters and chopped celery in Mayonnaise sauce in the centre.

à l'Ivoire has a delicate vegetable garnish in the centre.

à la Royale, the fillets are dressed on an ornamental border of vegetables, with a Macédoine garnish in the centre, and a small piece of truffle or tongue on each fillet.

Timbale à la is a baked case of pastry filled with

Champenoise minced chicken, with minced ham, anchovies, gherkins, mushrooms, and truffles, and white sauce with wine.

Timbale de Nou- is a mould lined with nouilles paste, illes à la Reine made of flour, yolks of eggs, and milk, filled with minced chicken and ham, herb forcemeat balls wrapped in pieces of the paste, and white sauce with grated cheese, covered with the paste and baked.

Timbales à la are small moulds lined with macaPahlen roni, filled with a white forcemeat

- veal or fowl - and a black forcemeat of truffles in the centre, steamed and served with white or tomato sauce.

Vol-au-vent de is a vol-au-vent filled with shreds of volaille aux chicken in white sauce with oysters. huitres