— poele aux Groseilles vertes.— Stewed in the
oven in earthenware casserole ; brown sauce with
green gooseberries.
— k la Polenta. — Braised white, finished in white
wine and tomato sauce, garnished with small
timbales of maize or polenta.
— Pondiehery. — Sauteed, stewed in brown sauce,
mixed with apple puree, the juice and rind of a
mandarin orange finely chopped ; served in a
border of boiled rice.
— PPOVen§ale. — Stewed, with braised onions, sliced
tomatoes, mushrooms, and madere sauce.
— & la Reine. — Fricasseed, dished up in pyramidal
form, garnished with chicken quenelles, mushroom
heads, sliced truffles, and fried bread croutons.
ENTREES OF CHICKEN
129
Poulet Romaine. — Braised, finished in tomato sauce
reduced with marsala ; garnished with sliced truffles,
braised lettuce, and macaroni timbales.
— & la St. Cloud. — Braised white or boiled ; breast
larded with truffles and ox-tongue and barded ;
served with supreme sauce mixed with finely
chopped truffles.
— & la St. Lambert. — Fricasseed, dished up in
pyramidal form, surrounded with groups of small
braised carrots, green peas, and French beans.
— & la Stanley. — A delicate fricassee of chicken,
with rich supreme sauce ; garnished with fine
sheds of truffle and ham or tongue.
— Supreme de, Jeanette (invented by M. A.
Escoffier). — Braised chicken fillets (white) ; when
cold coated with white chaudfroid sauce and aspic ;
decorated with tarragon leaves.
— Trianon. — Barded and roasted whole in fire-proof
casserole, finished with demi-glace sauce reduced
with chablis ; garnished with artichoke bottoms
filled alternately with mushroom heads and green
peas.
— Timbales de, a la Meridionale. — Souffle of
chicken, filled in timbale moulds, with concentrated
tomato puree in the centre, steamed in the oven,
and served with madere sauce.
— a la Vert-Pre. — Boiled ; served with veloute or
supreme sauce, containing chopped chervil and
tarragon, and spinach greening.
— a la Vigo. — Braised, and finished in Madeira
sauce ; garnished with small tomatoes, scalded, and
baked whole.
Poulet saute a la Bayonnaise. — Fried, with
coarsely minced ham, stewed in brown sauce,
sherry wine, small peeled and sliced tomatoes,
dressed in a border of stewed rice.
— a la Bearnaise. — Sauteed, finished in a veloute
sauce, enriched with cream, meat glaze, white wine,
chopped parsley, and tarragon leaves.
— Beaulieu. — Like “ Cocotte,” to which a garniture
of marble-shaped fried potatoes and dice shapes of
artichoke bottoms is added.
— k la Bourgeoise. — Par-fried and stewed in brown
sauce, with chopped mushrooms and red wine ;
garnished with green peas and young carrots.
• — k la Chasseur. — Sauteed, and stewed in es-
pagnole and tomato sauce, with white wine,
chopped parsley, chopped mushrooms, and lemon
juice.
— k la Demidoff. — Sauteed, stewed in brown sauce
diluted with sherry ; dressed in a border of cooked
rice.
130 POULTRY ( VOLAILLE )
Poulet saute k la Duse. — Cut into joints, fried in
oil, and stewed in tomato sauce with artichoke
bottoms cut in dice, dressed in border of risotto
(stewed savoury rice), sprinkled over with chopped
white Pi£mont truffle.
— k la Fermiere. — Sauteed, stewed in demi-glace
sauce diluted with cream, lemon juice, sprinkled
with chopped parsley, and garnished with groups
of small cut spring vegetables.
— a la Florentine. — Sauteed and stewed in brown
sauce and tomato puree, and flavoured with chopped
shallots, green pepper, and white wine.
Page 75
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— poele aux Groseilles vertes.— Stewed in the
oven in earthenware casserole ; brown sauce with
green gooseberries.
— k la Polenta. — Braised white, finished in white
wine and tomato sauce, garnished with small
timbales of maize or polenta.
— Pondiehery. — Sauteed, stewed in brown sauce,
mixed with apple puree, the juice and rind of a
mandarin orange finely chopped ; served in a
border of boiled rice.
— PPOVen§ale. — Stewed, with braised onions, sliced
tomatoes, mushrooms, and madere sauce.
— & la Reine. — Fricasseed, dished up in pyramidal
form, garnished with chicken quenelles, mushroom
heads, sliced truffles, and fried bread croutons.
ENTREES OF CHICKEN
129
Poulet Romaine. — Braised, finished in tomato sauce
reduced with marsala ; garnished with sliced truffles,
braised lettuce, and macaroni timbales.
— & la St. Cloud. — Braised white or boiled ; breast
larded with truffles and ox-tongue and barded ;
served with supreme sauce mixed with finely
chopped truffles.
— & la St. Lambert. — Fricasseed, dished up in
pyramidal form, surrounded with groups of small
braised carrots, green peas, and French beans.
— & la Stanley. — A delicate fricassee of chicken,
with rich supreme sauce ; garnished with fine
sheds of truffle and ham or tongue.
— Supreme de, Jeanette (invented by M. A.
Escoffier). — Braised chicken fillets (white) ; when
cold coated with white chaudfroid sauce and aspic ;
decorated with tarragon leaves.
— Trianon. — Barded and roasted whole in fire-proof
casserole, finished with demi-glace sauce reduced
with chablis ; garnished with artichoke bottoms
filled alternately with mushroom heads and green
peas.
— Timbales de, a la Meridionale. — Souffle of
chicken, filled in timbale moulds, with concentrated
tomato puree in the centre, steamed in the oven,
and served with madere sauce.
— a la Vert-Pre. — Boiled ; served with veloute or
supreme sauce, containing chopped chervil and
tarragon, and spinach greening.
— a la Vigo. — Braised, and finished in Madeira
sauce ; garnished with small tomatoes, scalded, and
baked whole.
Poulet saute a la Bayonnaise. — Fried, with
coarsely minced ham, stewed in brown sauce,
sherry wine, small peeled and sliced tomatoes,
dressed in a border of stewed rice.
— a la Bearnaise. — Sauteed, finished in a veloute
sauce, enriched with cream, meat glaze, white wine,
chopped parsley, and tarragon leaves.
— Beaulieu. — Like “ Cocotte,” to which a garniture
of marble-shaped fried potatoes and dice shapes of
artichoke bottoms is added.
— k la Bourgeoise. — Par-fried and stewed in brown
sauce, with chopped mushrooms and red wine ;
garnished with green peas and young carrots.
• — k la Chasseur. — Sauteed, and stewed in es-
pagnole and tomato sauce, with white wine,
chopped parsley, chopped mushrooms, and lemon
juice.
— k la Demidoff. — Sauteed, stewed in brown sauce
diluted with sherry ; dressed in a border of cooked
rice.
130 POULTRY ( VOLAILLE )
Poulet saute k la Duse. — Cut into joints, fried in
oil, and stewed in tomato sauce with artichoke
bottoms cut in dice, dressed in border of risotto
(stewed savoury rice), sprinkled over with chopped
white Pi£mont truffle.
— k la Fermiere. — Sauteed, stewed in demi-glace
sauce diluted with cream, lemon juice, sprinkled
with chopped parsley, and garnished with groups
of small cut spring vegetables.
— a la Florentine. — Sauteed and stewed in brown
sauce and tomato puree, and flavoured with chopped
shallots, green pepper, and white wine.