This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
In the United States chicken is the name commonly applied to fowls of any age, the word fowl being but seldom used; and this practice has been so extended that it takes in "prairie chickens" and "guinea chickens".
Home fashion of braising; halves of chicken cooked in a covered pot with live coals on the lid; fat and seasonings cooked with the chickens, and gravy made of the remaining liquor. Imitated by baking with sauce in the pan in the oven; the chickens floured on top.
Cut up in joints, rolled in flour, fried in oil, sauce made in the pan, the oil remaining in it; dished in pyramid form, and sauce poured over. "On the evening of the battle of Marengo, the First Consul was very hungry after the agitation of the day, and a fowl was ordered with all expedition. The fowl was procured, but there was no butter at hand, and none could be found in the neighborhood. There was oil in abundance, however; and the cook, having poured a certain quantity into his skillet, put in the fowl, a clove of garlic and other seasoning, with a little white wine, the best the country afforded; he then garnished it with mushrooms, and served it up hot. This dish proved the second conquest of the day, as the First Consul found it most agreeable to his palate, and expressed his satisfaction. Ever since, a fowl a la Marengo is a favorite dish with all lovers of good cheer".
Breast of chicken breaded, arranged on the dish with stewed cucumbers, and puree of cucumbers for sauce.
Breast of chicken coated with white supreme sauce ranged around a pile of truffles cooked in wine.
Cold dish; breasts of chickens coated with white supreme sauce, decorated with truffles, ranged around a center of truffles in chaudfroid sauce.
Hot dish; breast of chickens fried in butter, slices of truffle stewed in wine alternating in the dish; cardinal sauce in the center.