Poulet A La Boivin
Specialty of a French restaurant. Chicken cut up, browned in a pan with butter, button onions, potato balls (scooped out of raw potatoes); seasoned; finished by baking in the oven with blanched and quartered artichokes in sauce pan; gravy made in pan with meat glaze and tarragon; little heaps of the artichokes, potatoes, etc., around the chicken in dish, and sauce over.
Braised Fowls With Tomato Sauce
The breast bone removed without dividing the fowl, butter, salt, pepper and lemon juice put in place of it; slices of lemon on the breasts; bacon slices in the pan; braised, giazed; tomato sauce.
Cut Up Fowl
To avoid difficulty of carving, carved in kitchen, bound up again with narrow ribbon, easily severed by one who must carve at table.
Pieces of cold roast chicken soaked in seasoned vinegar; dipped in batter; fried.
Indian Fried Chicken
Joints rubbed with curry powder, fried in oil; served on bed of fried onions.
With slices of lemon on breast; fowl wrapped up in thin slices of bacon and buttered sheet of paper; roasted an hour; giblet or tomato sauce.
Long finger-rolls split half open, and inside hollowed out, filled with chicken forcemeat, closed; dipped in egg, fried light brown; parsley garnish.
Roast Pullet Au Jus
"At the Cafe Royal, Regent street, famed alike for its cuisine and its cellar, an enjoyable dish is a ' surrey chick,' otherwise a roast pullet or capon, served simply an jus, with watercress. This is the equivalent of the poulet de Par illy one may enjoy at Bignon's restaurant, so dear to Parisian epicures".
Larded fillets, having 4 fine strips of pork for each, seasoned, breaded, fried; a spoonful of tartare sauce served on each one.
Poulet A La Viennoise
Halves of chickens steeped in oil, drained, breaded, broiled; served on toast with white sauce in which whipped raw cream is stirred at the last moment.
Cigarettes Of Chicken A La Reine
Fine-pounded chicken forcemeat, with chopped truffles, rolled to cigar-shapes; breaded and fried.
Poulet A La Albert Victor
Cigarettes of green herbs and hard-boiled yolksforcemeat rolled in shavings of tongue and ham; used to fill up a boned chicken; larded outside, breaded; white mushroom sauce.
Rissolettes De Volaille A La Pompadour
Fine-pounded chicken forcemeat (quenelle) used as a paste to inclose pieces of chicken-croquette preparation, like square sandwiches; dipped in batter and fried.
Chicken A La Sontag
Cut up, fried slightly in butter with onions and raw ham; broth added; thickened, strained; served with shredded leeks fried, and boiled rice mixed in the sauce.
Chicken In White Sauce
Whole, trussed, stewed in stock, with dash of vinegar to keep white; dished with white sauce, flavored with celery; boiled cauliflower garnish.