This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A Parisian specialty. Pounded breasts of 4 chickens, as for quenelles, mixed with little white sauce; butter, salt, pepper, nutmeg, 5 yolks and 2 whites raw, passed through a seive,grated truffles added,whipped cream and whipped whites in a buttered mould; cooked in barn-marie; served with sauce of wine in veloute.
Joints of chicken stewed in seasoned broth with chopped parsley; thickened with egg yolks.
English name for poiilets du supreme.
The chickens of Bresse were mentioned by Savarin as of the highest excellence, owing probably to the breed of fowls. " The black LaBresse fowl, which furnishes so much of the choice poultry eaten in Paris, especially the capons and poulardes, is un-equaled in quality of flesh, and quantity and weight of eggs." The fat chickens are roasted with bards of bacon on the breasts, served with cress in the dish and sauce of the chicken drippings; livers, shallot bread crumbs and orange slices rubbed through a seive.
Chicken pounded, passed through a seive; boiling cream and almond milk added; pieces of breast of chicken in it; rings of fried bread served with it.
Chicken in small pieces fried in butter; broth added; finely shredded vegetables to finish.
Chickens stuffed with the chopped livers, bacon, mushrooms, butter, mixed herbs and spice; covered with pork slices and buttered paper; roasted; sauce of blanched parsley, chives, and t;irr;\t;on leaves minced in wine; oil, anchovies, lemon, pepper, salt, gravy and yolks to thicken.
En glish name. A boned chicken trimmed, flattened and broiled; served with mushroom sauce or made gravy of stewed gizzard, etc., with butter and lemon juice.
Cases of bread, shaped like cups, fried in lard and drained; filled with minced chicken in a rich sauce.
Chicken cut up, backs, necks and rough pieces left out for broth; chicken stewed with seasoning, milk, parsley, butter, flour; poured in baking pan, covered with medium puff paste; egged over; baked an hour.
Puff-paste flats rolled thin, size of palm of the hand; egged over, baked, split; chicken cut in dice in rich white sauce placed between sandwich fashion; sauce poured aiound; parsley garnish or chopped yolks.
Chicken in cream sauce in puff- paste patty cases.
The proprietors of a sulphur springs hotel, noted for its fried chickens, having too much to do engaged a steward to assist them, and found it necessary to impart to him their secret as follows: "To make chickens tender, soft, white, juicy, plunge them the moment their necks are broken into very cold water and let them remain in it for from 12 to 24 hours; then take them out, scald and remove the feathers and draw them as usual. It is more trouble to pick them, but the flesh is incomparably better than chickens dressed the common way.
The meat is much improved by keeping a few days after killing. The fried and roasted chickens which are complained of as dry and tasteless are those cooked as soon as killed.
Chickens packed in barrels for transportation suffer damage in flavor whichever way may be adopted; but of two evils the least is to have the chickens not drawn before packing, for if once cut open they become sour all through in a short time in the boxes or barrels.