998. Supreme de Volaille a la Royale. — Stewed chicken fillets
dished up in the centre of a vegetable border, garnished with fanci-
fully cut slices of ox- tongue, truffles, and macedoine of vegetables.
Served with supreme sauce (No. 210).
999. Poulet ( Chicken or Fotvl). Poulet a la Cardinal. — Boiled
chicken, breast bone removed, stuffed with veal forcemeat (No. 402),
and dished up with a garniture of small fancy quenelles and slices of
truffles. Served with cardinal sauce, composed of white sauce,
anchovy essence, lobster butter, and chilli vinegar.
1000. Poulet a la Chivry. — Braised chicken, dished up with rings
of Spanish onions, filled with a mixture of chives, boiled onions, and
blanched tarragon leaves all finely chopped, sauced over with a
savoury herb sauce prepared with the chicken stock.
1001. Poulet a la Livournaise. — Split chicken, flattened, steeped
in a mixture of lemon juice, sweet oil, flavoured with bay-leaf, parsley
root, and onions, drained, sprinkled with fresh bread-crumbs, and
broiled slowly in butter. Served with Livournaise sauce, composed
of salad oil, anchovy paste, egg-yolks, tarragon vinegar, and season-
ing, all well mixed and served cold.
1002. Poulet a la Montmorency. — Braised chicken stuffed with a
salpicon of sweetbreads, truffles, and mushrooms, breast larded, and
glazed, dished up with a garniture of slices of sweetbread and
mushroom-heads. Served with sauce Madere (No. 237 a).
ENTREES OF POULTRY, ETC. (HOT DISHES )
355
1003. Poulet a la Vigo. — Braised chicken, finished in Madeira
wine sauce (No. 237 a), dished up and garnished with small ripe
tomatoes, scalded, and baked whole.
1004. Poulets braises aux Fines Herbes. — Braised chickens, served
with a rich brown sauce, seasoned with finely chopped chives,
tarragon, chervil, parsley, garden cress, and flavoured with white wine.
1005. Epigrammes de Poulets aux Truffes. — Boned and skinned
chicken, flattened and shaped like collops, fillets, or cutlets, larded
with truffles, and cooked in butter. Served with truffle sauce
(No. 243).
1006. Fricassee de Poulet a la Chevaliere. — Fricasseed chicken (fillets
larded and garnished with fancifully cut slices of truffles, braised, and
glazed), dished up with a ragout of mushrooms, truffles, and cocks’
combs. The dish is garnished with small fried chicken croquets.
1007. Fricassee de Poulet a la Havelock. — Fricasseed chicken in a
white sauce thickened with a liaison of egg -yolks and fresh butter, fillets
larded, braised, and glazed, and decorated with rings of ox-tongue.
Dished up and garnished with groups of truffles, mushrooms, and
cocks’ combs.
1008. Fricassee de Poulet a la Heine. — Fricasseed chicken, dished
up in a pyramidal form, garnished with chicken forcemeat quenelles
(No. 403), mushroom-heads, sliced truffles, and fried sippets of bread
brushed over with meat glaze.
1009. Fricassee de Poulet a la Saint-Lambert. — Fricasseed chicken
dished up in a pyramidal form, surrounded with groups of small
braised carrots, green peas, and French beans.
1010. Poulet frit a la Dauphine. — Boiled chicken joints immersed,
when cold, in veloutee sauce (No. 206), then egged, crumbed and fried.
Dished up and garnished with groups of spring vegetables neatly
shaped. Served with bechamel sauce (No. 202).
Page 296
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
998. Supreme de Volaille a la Royale. — Stewed chicken fillets dished up in the centre of a vegetable border, garnished with fancifully cut slices of ox- tongue, truffles, and macedoine of vegetables. Served with supreme sauce (No. 210).
999. Poulet ( Chicken or Fotvl). Poulet a la Cardinal. — Boiled chicken, breast bone removed, stuffed with veal forcemeat (No. 402), and dished up with a garniture of small fancy quenelles and slices of truffles. Served with cardinal sauce, composed of white sauce, anchovy essence, lobster butter, and chilli vinegar.
1000. Poulet a la Chivry. — Braised chicken, dished up with rings of Spanish onions, filled with a mixture of chives, boiled onions, and blanched tarragon leaves all finely chopped, sauced over with a savoury herb sauce prepared with the chicken stock.
1001. Poulet a la Livournaise. — Split chicken, flattened, steeped in a mixture of lemon juice, sweet oil, flavoured with bay-leaf, parsley root, and onions, drained, sprinkled with fresh bread-crumbs, and broiled slowly in butter. Served with Livournaise sauce, composed of salad oil, anchovy paste, egg-yolks, tarragon vinegar, and seasoning, all well mixed and served cold.
1002. Poulet a la Montmorency. — Braised chicken stuffed with a salpicon of sweetbreads, truffles, and mushrooms, breast larded, and glazed, dished up with a garniture of slices of sweetbread and mushroom-heads. Served with sauce Madere (No. 237 a).
ENTREES OF POULTRY, ETC. (HOT DISHES )
1003. Poulet a la Vigo. — Braised chicken, finished in Madeira wine sauce (No. 237 a), dished up and garnished with small ripe tomatoes, scalded, and baked whole.
1004. Poulets braises aux Fines Herbes. — Braised chickens, served with a rich brown sauce, seasoned with finely chopped chives, tarragon, chervil, parsley, garden cress, and flavoured with white wine.
1005. Epigrammes de Poulets aux Truffes. — Boned and skinned chicken, flattened and shaped like collops, fillets, or cutlets, larded with truffles, and cooked in butter. Served with truffle sauce (No. 243).
1006. Fricassee de Poulet a la Chevaliere. — Fricasseed chicken (fillets larded and garnished with fancifully cut slices of truffles, braised, and glazed), dished up with a ragout of mushrooms, truffles, and cocks’ combs. The dish is garnished with small fried chicken croquets.
1007. Fricassee de Poulet a la Havelock. — Fricasseed chicken in a white sauce thickened with a liaison of egg -yolks and fresh butter, fillets larded, braised, and glazed, and decorated with rings of ox-tongue. Dished up and garnished with groups of truffles, mushrooms, and cocks’ combs.
1008. Fricassee de Poulet a la Heine. — Fricasseed chicken, dished up in a pyramidal form, garnished with chicken forcemeat quenelles (No. 403), mushroom-heads, sliced truffles, and fried sippets of bread brushed over with meat glaze.
1009. Fricassee de Poulet a la Saint-Lambert. — Fricasseed chicken dished up in a pyramidal form, surrounded with groups of small braised carrots, green peas, and French beans.
1010. Poulet frit a la Dauphine. — Boiled chicken joints immersed, when cold, in veloutee sauce (No. 206), then egged, crumbed and fried. Dished up and garnished with groups of spring vegetables neatly shaped. Served with bechamel sauce (No. 202).