Cut in joints, they are dressed in the following
ways : —
ENTREES. 79
Poulet a la Tartare — breadcrumbed and broiled;
served with Tartare sauce and pickles.
a la Tyrolienne — breadcrumbed and fried ; ^served
with tomato sauce and fried parsley.
a la bonne femme — stewed and served in white
sauce.
au chasseur — soaked in oil with onion, etc.,
breadcrumbed and broiled; served in "Yin
de Madere " sauce with chopped ham.
a la Chabert — cooked in oil with tomatoes,
chopped parsley, shallots, etc.
a la Marengo — cooked in oil, and served in
Italian sauce with the oil in which it was
cooked.
en kari is curried, and served with rice. Gar-
nished with little heaps of grated cocoanut
and of sultanas, it is a la Simla,
a la Provengale — covered with a white onion
sauce, sprinkled with breadcrumbs and
browned.
en marinade — soaked in vinegar with herbs, etc.,
and fried in batter.
saute — the joints are saute, and served in a
sauce of stock, wine, chopped mushrooms, etc.
saute aux truffes — saute, and served in brown
sauce with truffles.
a la Demidoff — saute, and served with a border
of rice, and brown sauce with wine,
a la Pondichery — saute, and served with a border
of rice, and brown sauce with puree of apples,
orange juice, and shreds of orange peel.
80 MENUS MADE EASY.
Fricassee de poulet — cooked in a white sauce with
mushrooms, cocks' combs, pieces of sweet-
bread, etc.
a Vancienne — cooked with flour, butter, milk,
young onions, etc.
Fritot de poulet — the joints are seasoned with oil
and herbs, floured, and fried. Served with
tomato sauce, it is a la Orly. A laSuisse, they
are fried in batter.
Small fillets cut from the breast of fowls are
dressed as —
Filets de volaille, or poulardes, au supreme, on
a border, covered with Supreme sauce.
aux champignons — covered with white sauce with
cream and mushrooms. If slices of truffles
are substituted for the mushrooms, the dish
is called aux truffes instead of aux champignons.
a la Duchesse — saute, and dressed in a crown,
with cocks' combs in the centre, and white
sauce with cream, etc.
a la Talma — half of them larded, braised and
glazed, and half stuck with pieces of French
beans and saute; arranged alternately on
dressed spinach, and served with brown sauce.
a I'Ambassadrice — cut in slices, and coated with
forcemeat of fowl with chopped truffles ;
breadcrumbed, half of them with chopped
truffles and half with chopped ham mixed
with the crumbs, and saute. Arranged alter-
nately ; a puree of cucumbers with cream in
the centre.
ENTREES. 81
Filets de volaille a la Dumas — masked with a puree
of cucumbers with white sauce, etc., bread-
crumbed and fried; served on a puree of
cucumbers with cream.
a la Nesselrode are served cold, masked with a
white sauce with cream, etc., and dressed alter-
nately with glazed slices of tongue on a border
of hard-boiled eggs ; a salad in the centre
with Mayonnaise sauce.
aux concombres are arranged in a circle alter-
nately with stewed pieces of cucumber; served
with a puree of cucumber.
aux pointes d'asperges are coated with Supreme
sauce, and dressed alternately with pieces of
tongue of the same size ; asparagus points in
the centre.
Page 29
Presented as published in 1894. 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
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Cut in joints, they are dressed in the following
ways : —
ENTREES. 79
Poulet a la Tartare — breadcrumbed and broiled;
served with Tartare sauce and pickles.
a la Tyrolienne — breadcrumbed and fried ; ^served
with tomato sauce and fried parsley.
a la bonne femme — stewed and served in white
sauce.
au chasseur — soaked in oil with onion, etc.,
breadcrumbed and broiled; served in "Yin
de Madere " sauce with chopped ham.
a la Chabert — cooked in oil with tomatoes,
chopped parsley, shallots, etc.
a la Marengo — cooked in oil, and served in
Italian sauce with the oil in which it was
cooked.
en kari is curried, and served with rice. Gar-
nished with little heaps of grated cocoanut
and of sultanas, it is a la Simla,
a la Provengale — covered with a white onion
sauce, sprinkled with breadcrumbs and
browned.
en marinade — soaked in vinegar with herbs, etc.,
and fried in batter.
saute — the joints are saute, and served in a
sauce of stock, wine, chopped mushrooms, etc.
saute aux truffes — saute, and served in brown
sauce with truffles.
a la Demidoff — saute, and served with a border
of rice, and brown sauce with wine,
a la Pondichery — saute, and served with a border
of rice, and brown sauce with puree of apples,
orange juice, and shreds of orange peel.
80 MENUS MADE EASY.
Fricassee de poulet — cooked in a white sauce with
mushrooms, cocks' combs, pieces of sweet-
bread, etc.
a Vancienne — cooked with flour, butter, milk,
young onions, etc.
Fritot de poulet — the joints are seasoned with oil
and herbs, floured, and fried. Served with
tomato sauce, it is a la Orly. A laSuisse, they
are fried in batter.
Small fillets cut from the breast of fowls are
dressed as —
Filets de volaille, or poulardes, au supreme, on
a border, covered with Supreme sauce.
aux champignons — covered with white sauce with
cream and mushrooms. If slices of truffles
are substituted for the mushrooms, the dish
is called aux truffes instead of aux champignons.
a la Duchesse — saute, and dressed in a crown,
with cocks' combs in the centre, and white
sauce with cream, etc.
a la Talma — half of them larded, braised and
glazed, and half stuck with pieces of French
beans and saute; arranged alternately on
dressed spinach, and served with brown sauce.
a I'Ambassadrice — cut in slices, and coated with
forcemeat of fowl with chopped truffles ;
breadcrumbed, half of them with chopped
truffles and half with chopped ham mixed
with the crumbs, and saute. Arranged alter-
nately ; a puree of cucumbers with cream in
the centre.
ENTREES. 81
Filets de volaille a la Dumas — masked with a puree
of cucumbers with white sauce, etc., bread-
crumbed and fried; served on a puree of
cucumbers with cream.
a la Nesselrode are served cold, masked with a
white sauce with cream, etc., and dressed alter-
nately with glazed slices of tongue on a border
of hard-boiled eggs ; a salad in the centre
with Mayonnaise sauce.
aux concombres are arranged in a circle alter-
nately with stewed pieces of cucumber; served
with a puree of cucumber.
aux pointes d'asperges are coated with Supreme
sauce, and dressed alternately with pieces of
tongue of the same size ; asparagus points in
the centre.