This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Cream- colored, thick, with stuffed braised lettuce aside.
Seasoned chicken stock thickened, with pieces of chicken.
Pieces chicken half fried, in stock with rice, plain.
Pieces fried with ham and onions, stock, tomato puree.
Printanier vegetables and " royal " chicken custards in broth.
A garbure of cream - soaked and fried rolls served aside with broth.
Chicken stocks with "royal " chicken custards and asparagus tops.
Assorted vegetables including cabbage cut in dice, rice and chicken meat in broth.
With Jerusalem artichokes cut small and chicken.
Consomme with barley, chicken meat, chervil.
Broth with asparagus tops and poached egg in each plate.
Puree of chicken and almonds, boiling cream, squares of chicken meat, fried rings of bread.
Pur£e of chicken and bread panada in thickened broth with yolks and fried crusts.
Tinted green; puree of chicken with pounded pistachios.
Puree of chicken, rice and almonds, with "royal" custards containing puree of truffles.
Pounded chicken and rice in stock passed through a sieve, cream, butter, croutons. Puree de Volaille a la St.
Cream-colored with chicken puree, pieces of cooked cucumbers, rice, chervil.
White cream puree with white meat of chicken.