Poultry Chickens Chapon

à la Périgueux is a capon stuffed with truffles, etc., roasted and served with Périgueux sauce.

à la Piémontaise has a truffle stuffing, is roasted, and served with tomato sauce, and garnished with raviolis - little pieces of nouilles paste, made of flour, yolks of eggs and milk, folded over forcemeat and boiled.

au gros sel is boiled in stock with bacon, onions.

etc., and served in the sauce. Galantine depoulet is a galantine of chicken. Pâté chaud de vola- is a hot chicken and ham pie.

ille au jambon

Pâté froid de vola- is a cold chicken pie with forcemeat ille aux truffes and truffles,

Petits poulets are young chickens stuffed with rice,

à l'Indienne breadcrumbs, curry powder, etc., braised and served with rice and Indian sauce, garnished with Indian pickles. Petits poussins

à la Chevalière are very young chickens, larded and braised, and served in white sauce with button onions and mushrooms.

à la Vènitienne are larded and braised, and served in a white sauce with wine, cocks' combs, chopped mushrooms and truffles. Pilau de poularde is a fat pullet cooked with rice, onions, spice and raisins, masked with the rice, and garnished with hard-boiled eggs. Poularde

à l'Anvers is a fat pullet, larded, roasted, and served with a compote of apples, balls of forcemeat, and brown sauce.

à la Financière is roasted and served with Financière garnish.

à la Grimod is filled with a stuffing of the liver with truffles, mushrooms, etc., and roasted in slices of bread and ham.

à la Guillaume is boned, stuffed and braised; set in Tell a mould with the stock, and served cold garnished with truffles.

à la Jeune Fille is stuffed with oysters, steamed, and served cold in an egg sauce with chopped parsley.

à la Lucullus is stuffed with liver forcemeat with truffles, roasted, and served with a garnish of tomato rice with cheese, and truffle sauce.

Poularde

à la Montmorency is boned, stuffed with a forcemeat of sweetbread, foie gras, truffles, etc., larded, braised and glazed; it may be served hot, or cold with aspic.

à la Régence is stuffed and braised, and served with truffle sauce.

aux légumes is roasted, and served with stewed printaniers young vegetables and brown sauce.

Poule

à la Bourgeoise is a boiled fowl, served with Bourgeoise sauce.

au pot is boiled in the pot-au-feu, or stock pot.

au riz is boiled with rice.

à l' Americaine is a boiled chicken, served in a white sauce with oysters.

à la Carmélite, the back and breast bones removed, it is stewed and served in a rich brown sauce with button onions, olives, and artichoke buttons cut in slices.

à la Chevalière is larded, braised, and served in a rich white sauce with mushrooms.

à la Chivry is cooked in mirepoix with slices of bacon, and served in Ravigote sauce.

à la d'Escars is larded, and braised in stock and wine with bacon, vegetables and herbs.

à l'estragon has a stuffing made of the liver, bacon, tarragon, etc.; it is roasted, and served in a white sauce with chopped tarragon.

à la Génoise is boiled, and served in a white curry sauce with cheese and macaroni.

à la Hambour- has a stuffing of chopped parsley, geoise and herbs, with butter, etc., and is roasted.

à l'Italienne has a stuffing of the liver with bacon, and mushrooms; it is roasted, and served in a white sauce with oil, wine and chopped tarragon.

à la Milanaise is stuffed, roasted, and served with

Milanaise garnish.

à la Mona is cooked with wine, tomato sauce,

Portugal onions and bacon.

à la Royale is stuffed and braised.

à la St. Cloud is larded with strips of truffle and bacon, braised, and served in brown sauce with wine.

à la sauce is boiled, and served with white sauce; sauce tomates, with tomato sauce.

à la Turque is stewed, and served with rice dressed with saffron, currants and sultanas.

à la Vienne is boned, roasted, breadcrumbed and browned, served in a tomato sauce with curry powder and chutney.

au celeri is boiled or braised, and served with celery sauce; au macaroni, with dressed macaroni; aux cham-pignons, with mushroom sauca en belle vue is boiled and served cold, covered with a white sauce, and garnished with strips of tongue and truffles, etc.

roti a la peau de has a crackly skin from melted lard goret being dropped on it while roasting.