This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Breasts sliced, forcemeat spread, smoothed, shaped, egged over, half of them covered with chopped truffles and breadcrumbs, others with chopped ham and breadcrumbs, cooked in saute pan in the oven, served with puree of cucumbers.
Cold ornamental dish, cooked breast of chickens in oval slices, covered with jelly singly spread in a dish, cut out with a cutter when set, each slice with the jelly coating it; served with salad and aspic border.
Minced raw chicken meat and pieces of cooked chicken in small squares mixed together, red tongue, mushrooms and seasonings mixed in, making a chicken sausage meat. Shaped like cutlets, cooked in saucepan with butter, cooled, pressed, breaded, fried, chicken bones inserted; Allemande sauce.
Cold dish; a white aspic of cream and jelly, chicken meat, slices of cooked cucumber and green peas, cut out when cold and set served on a salad border with white tartar sauce.
Cooked pieces of chicken in forcemeat in a mould lined with vegetables.
Frozen mould of chicken salad with whipped jelly.
Pounded white chicken meat, with seasonings made up in olive shapes, poached, or breaded, and fried; served with dressed vegetables.
Quenelles of fine chicken-forcemeat, oval, flattened, with oval slices of tongue to match in size, glazed; dressed in a crown (encouronne) alternately; sauce supreme.