— Epigrammes, a la Villeroi.— Fillets, seasoned
and slightly broiled, immersed in veloute sauce,
egged, crumbed, and fried ; served with tomato
sauce.
— Epigrammes aux truffes.— Boned and skinned,
cut into heart shapes or fillets, larded with trufflesj
and broiled in butter ; served with truffle sauce.
— Escalopes, a l’Anglaise.— Minced (cold roast or
boiled), stewed in bechamel sauce, filled into
scallop shells, sprinkled with breadcrumbs and
small pieces of butter, and baked in a quick oven.
— Filets, a rimperiale. — Larded breasts and
wings, braised, and served with game quenelles
and truffles.
— Filets, a la Jardiniere.— Breasts broiled ; gar-
nished with groups of young spring vegetables ;
demi-glace sauce.
— Filets de, a la Marcelle. — Chicken fillets,
crumbed and broiled in butter, dressed round a
shape of Anna potatoes ; sauce, Godard, flavoured
with paprika.
— Fricassee aux Champignons.— Stewed in white
sauce with sliced mushrooms.
— Fricassee, k la Havelock. — Blanched and
stewed in allemande sauce, enriched with egg-
yolks and fresh butter ; garnished with rings of
ox-tongue, truffles, mushrooms and cocks’ combs.
— frit a la Dauphine.— Broiled, coated with
veloute sauce, egged, crumbed, and fried; garnished
with small potato croquettes ; tomato sauce.
— frit a la Duchesse. — Boned, cut into small por-
tions and flattened, steeped in oil and lemon juice,
flavoured with savoury herbs and onions, drained,
egged, crumbed, and fried ; served with veloute
sauce, blended with cream and minced ham.
— frit k l’Orly . — Parboiled, cut into neat pieces,
and marinated ; dipped in frying batter and fried
in clarified butter ; garnished with fried parsley ;
tomato sauce.
— frit k la Tartare. — Boiled ; when cold, cut into
joints, seasoned, egged, crumbed, and fried in
deep fat ; served with tartare sauce.
128 POULTRY ( VOLAILLE )
Poulet frit k la Tyrolienne.— Jointed, seasoned,
egged, crumbed, and fried slowly in clarified
butter ; served with tomato sauce.
— frit a la Viennoise. — Boned, cut into small
portions and flattened, marinated, drained, egged,
crumbed, and fried ; tomato sauce.
— a la General. — Braised ; garnished with groups
of green peas and asparagus points ; served with
madere sauce.
— haehis, a l’Eearlate. — Stewed in demi-glace
sauce and garnished with slices of braised ox-
tongue.
— k l’lvoire. — Boiled ; breast covered with slices of
lemon and barded ; served with supreme sauce.
— a l’lndienne. — Stewed in curry sauce, with
Indian pickles or piccalilli, cut in fine strips ;
served with boiled rice.
— Livournaise. — Split open from back, flattened,
steeped in lemon juice and sweet oil, flavoured
with bay-leaf, parsley, and onions, drained, breaded,
egged, and broiled in butter; served with mayon-
naise sauce flavoured with anchovy essence.
— marine frit. — Boiled and cut into pieces, steeped
in lemon juice and oil, drained, dipped in frying
batter, and fried.
— Montmorency. — Stuffed with a salpicon of sweet-
breads, truffles and mushrooms, breast larded and
braised ; garnished with sliced sweetbreads and
mushroom heads ; served with madere sauce.
— a la Montmorency. — Boned, stuffed with sausage
forcemeat mixed with chopped truffles, and breast
larded ; braised, cut up, and served with demi-
glace sauce.
— Paschaline. — Braised, sprinkled with chopped
mushrooms, sauced over with a rich veloute sauce
and garnished with halves of hard-boiled eggs
stuffed with veal forcemeat and fried.
Page 74
Presented as published in 1903. 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
A modernized reading is not available for this page yet. You are seeing the original text.
— Epigrammes, a la Villeroi.— Fillets, seasoned
and slightly broiled, immersed in veloute sauce,
egged, crumbed, and fried ; served with tomato
sauce.
— Epigrammes aux truffes.— Boned and skinned,
cut into heart shapes or fillets, larded with trufflesj
and broiled in butter ; served with truffle sauce.
— Escalopes, a l’Anglaise.— Minced (cold roast or
boiled), stewed in bechamel sauce, filled into
scallop shells, sprinkled with breadcrumbs and
small pieces of butter, and baked in a quick oven.
— Filets, a rimperiale. — Larded breasts and
wings, braised, and served with game quenelles
and truffles.
— Filets, a la Jardiniere.— Breasts broiled ; gar-
nished with groups of young spring vegetables ;
demi-glace sauce.
— Filets de, a la Marcelle. — Chicken fillets,
crumbed and broiled in butter, dressed round a
shape of Anna potatoes ; sauce, Godard, flavoured
with paprika.
— Fricassee aux Champignons.— Stewed in white
sauce with sliced mushrooms.
— Fricassee, k la Havelock. — Blanched and
stewed in allemande sauce, enriched with egg-
yolks and fresh butter ; garnished with rings of
ox-tongue, truffles, mushrooms and cocks’ combs.
— frit a la Dauphine.— Broiled, coated with
veloute sauce, egged, crumbed, and fried; garnished
with small potato croquettes ; tomato sauce.
— frit a la Duchesse. — Boned, cut into small por-
tions and flattened, steeped in oil and lemon juice,
flavoured with savoury herbs and onions, drained,
egged, crumbed, and fried ; served with veloute
sauce, blended with cream and minced ham.
— frit k l’Orly . — Parboiled, cut into neat pieces,
and marinated ; dipped in frying batter and fried
in clarified butter ; garnished with fried parsley ;
tomato sauce.
— frit k la Tartare. — Boiled ; when cold, cut into
joints, seasoned, egged, crumbed, and fried in
deep fat ; served with tartare sauce.
128 POULTRY ( VOLAILLE )
Poulet frit k la Tyrolienne.— Jointed, seasoned,
egged, crumbed, and fried slowly in clarified
butter ; served with tomato sauce.
— frit a la Viennoise. — Boned, cut into small
portions and flattened, marinated, drained, egged,
crumbed, and fried ; tomato sauce.
— a la General. — Braised ; garnished with groups
of green peas and asparagus points ; served with
madere sauce.
— haehis, a l’Eearlate. — Stewed in demi-glace
sauce and garnished with slices of braised ox-
tongue.
— k l’lvoire. — Boiled ; breast covered with slices of
lemon and barded ; served with supreme sauce.
— a l’lndienne. — Stewed in curry sauce, with
Indian pickles or piccalilli, cut in fine strips ;
served with boiled rice.
— Livournaise. — Split open from back, flattened,
steeped in lemon juice and sweet oil, flavoured
with bay-leaf, parsley, and onions, drained, breaded,
egged, and broiled in butter; served with mayon-
naise sauce flavoured with anchovy essence.
— marine frit. — Boiled and cut into pieces, steeped
in lemon juice and oil, drained, dipped in frying
batter, and fried.
— Montmorency. — Stuffed with a salpicon of sweet-
breads, truffles and mushrooms, breast larded and
braised ; garnished with sliced sweetbreads and
mushroom heads ; served with madere sauce.
— a la Montmorency. — Boned, stuffed with sausage
forcemeat mixed with chopped truffles, and breast
larded ; braised, cut up, and served with demi-
glace sauce.
— Paschaline. — Braised, sprinkled with chopped
mushrooms, sauced over with a rich veloute sauce
and garnished with halves of hard-boiled eggs
stuffed with veal forcemeat and fried.