This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Breaded, broiled; served with tartare sauce and pickles.
Cut up, fried in butter; served in brown sauce with truffles.
Cut up in a pan; garlic, onion, oil, herbs; white wine to moisten, white sauce poured over, bread crumbs on top; browned in the oven.
Cut up, dried, dipped in thin batter, fried; served with rings of onions floured and fried.
Stewed in white sauce.
Marinaded in oil, lemon juice, onions, herbs; breaded, broiled; served with wine sauce with chopped ham.
Curry of chicken.
Cut up, marinaded in oil with seasonings, floured and fried; tomato sauce.
Stewed in white sauce with mushrooms.
Stewed in cream sauce with spring onions.
White dish, with red tongue and black truffles inserted in the breasts, and pork slices over; simmered in broth; white supreme sauce.
Breasts of fowls simmered in seasoned stock with butter, in a circle in the dish; supreme sauce over.
Covered with cream sauce with mushrooms.
Chicken breasts flattened; half of them larded, braised, glazed; half plain saute; dished alternately in a circle, cream sauce with cock's combs in the center.
Imitation of cutlets made with the breasts flattened, breaded, bones in-serted,fried; imitation cutlets made of the legs.boned, stuffed, sewed up, pressed, simmered, with gravy; dished alternately in a circle, macedoine in the center.
The breasts divided into upper and minion fillets (natural division), larger ones larded, braised, glazed; minion fillets studded with green string beans and fried in butter; spinach in center, brown sauce under.