Supreme de volaille is the same dish served with
Supreme sauce, and with truffles instead of
asparagus in the centre. It may be served
cold as Chaudfroid de filets de volaille au
supreme.
For Supreme de volaille a la Royale, the fillets
are dressed on an ornamental border of vegetables,
with a macedoine garnish in the centre, and a
small piece of truffle or tongue on each fillet.
Saute de filets de volaille a la Cardinal is composed of
saute fillets arranged in a circle with alternate
slices of truffle ; Cardinal sauce in the centre.
Poulct a la Princesse is a cold entree prepared
with fillets of chickens cut in oval slices, coated
with a sauce of aspic and cream, set in aspic
G
82 MENUS MADE EASY.
and cut out ; served on an aspic border, with
salad.
Salade de volatile a la Brunow. Small round slices
of fowl and slices of cucumber, stewed with
white sauce, aspic, and peas; cut in square
pieces when cold, and dressed on a salad
border, with Tartare sauce.
Blanc, or Blanquette, de volatile aux concombres.
Slices from the breast of a roast fowl, with
pieces of cucumber, white sauce, cream, etc. >
Cdtelettes de volatile a la Dauphine are made with
the legs of fowls from which the thigh-bone
has been removed. They are dipped in Alle-
mande sauce, breadcrumbed and fried ; served
with a dressed vegetable in the centre, and
white sauce.
Legs of fowls are also boned, stuffed with force-
meat, and served as Cuisses de volatile, or
poulardes, a la jardiniere, with a Jardiniere
garnish; aux concombres, or aux petits pois,
with dressed cucumber or peas. As Ballotine
de volatile a la Kusse, the stuffed legs are cut
in slices, and served with alternate slices of
tomato, and a vegetable garnish in the centre.
Cuisses de volaille au soleil are stuffed with force-
meat, larded in rays, braised, and served on
a pyramid of forcemeat, with mushroom
sauce.
a Vecatilere are stuffed with forcemeat and
oysters, and dressed on a pyramid of force-
meat, with oyster sauce.
ENTREES. 83
Cuisses de volaille truffees a la Perigord — stuffed
with truffles and Maitre d'hotel butter ; served
with paper frills round the bones, and with
truffle sauce.
a la Bayonnaise — the thigh-bone removed, they
are cooked in oil with onions, and served in
a white sauce, sprinkled with breadcrumbs
and browned.
farcies aux petits legumes are stuffed and braised ;
dressed on a border, with carrots and turnips
cut in shapes, and brown sauce.
Chaudfroid de volaille. Cooked fowls cut in pieces,
coated with white sauce and aspic, and served
cold, dressed in a circle with alternate slices
of tongue. A la Marie, the pieces are coated
with a curry sauce, and served with rice and
stuffed olives. En Mayonnaise, they are coated
with Bechamel sauce, and served on a salad
with Mayonnaise sauce, or with aspic whisked
to a froth with Tarragon vinegar and oil.
Mayonnaise de volaille. Pieces of fowl served on a
salad, covered with Mayonnaise sauce, and
garnished with olives, anchovies, etc.
Salade de volaille a la Carlton. Pieces masked with
Mayonnaise sauce with chopped ham, capers,
etc. ; served with a vegetable mayonnaise,
garnished with strips of cucumber and beet-
root.
Chaudfroid de fricassee is a fowl cut up and coated
with a white sauce; served cold, garnished
with aspic.
Capolitade de volaille. Pieces of fowls served in
84 MENUS MADE EASY.
Page 30
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Supreme de volaille is the same dish served with
Supreme sauce, and with truffles instead of
asparagus in the centre. It may be served
cold as Chaudfroid de filets de volaille au
supreme.
For Supreme de volaille a la Royale, the fillets
are dressed on an ornamental border of vegetables,
with a macedoine garnish in the centre, and a
small piece of truffle or tongue on each fillet.
Saute de filets de volaille a la Cardinal is composed of
saute fillets arranged in a circle with alternate
slices of truffle ; Cardinal sauce in the centre.
Poulct a la Princesse is a cold entree prepared
with fillets of chickens cut in oval slices, coated
with a sauce of aspic and cream, set in aspic
G
82 MENUS MADE EASY.
and cut out ; served on an aspic border, with
salad.
Salade de volatile a la Brunow. Small round slices
of fowl and slices of cucumber, stewed with
white sauce, aspic, and peas; cut in square
pieces when cold, and dressed on a salad
border, with Tartare sauce.
Blanc, or Blanquette, de volatile aux concombres.
Slices from the breast of a roast fowl, with
pieces of cucumber, white sauce, cream, etc. >
Cdtelettes de volatile a la Dauphine are made with
the legs of fowls from which the thigh-bone
has been removed. They are dipped in Alle-
mande sauce, breadcrumbed and fried ; served
with a dressed vegetable in the centre, and
white sauce.
Legs of fowls are also boned, stuffed with force-
meat, and served as Cuisses de volatile, or
poulardes, a la jardiniere, with a Jardiniere
garnish; aux concombres, or aux petits pois,
with dressed cucumber or peas. As Ballotine
de volatile a la Kusse, the stuffed legs are cut
in slices, and served with alternate slices of
tomato, and a vegetable garnish in the centre.
Cuisses de volaille au soleil are stuffed with force-
meat, larded in rays, braised, and served on
a pyramid of forcemeat, with mushroom
sauce.
a Vecatilere are stuffed with forcemeat and
oysters, and dressed on a pyramid of force-
meat, with oyster sauce.
ENTREES. 83
Cuisses de volaille truffees a la Perigord — stuffed
with truffles and Maitre d'hotel butter ; served
with paper frills round the bones, and with
truffle sauce.
a la Bayonnaise — the thigh-bone removed, they
are cooked in oil with onions, and served in
a white sauce, sprinkled with breadcrumbs
and browned.
farcies aux petits legumes are stuffed and braised ;
dressed on a border, with carrots and turnips
cut in shapes, and brown sauce.
Chaudfroid de volaille. Cooked fowls cut in pieces,
coated with white sauce and aspic, and served
cold, dressed in a circle with alternate slices
of tongue. A la Marie, the pieces are coated
with a curry sauce, and served with rice and
stuffed olives. En Mayonnaise, they are coated
with Bechamel sauce, and served on a salad
with Mayonnaise sauce, or with aspic whisked
to a froth with Tarragon vinegar and oil.
Mayonnaise de volaille. Pieces of fowl served on a
salad, covered with Mayonnaise sauce, and
garnished with olives, anchovies, etc.
Salade de volaille a la Carlton. Pieces masked with
Mayonnaise sauce with chopped ham, capers,
etc. ; served with a vegetable mayonnaise,
garnished with strips of cucumber and beet-
root.
Chaudfroid de fricassee is a fowl cut up and coated
with a white sauce; served cold, garnished
with aspic.
Capolitade de volaille. Pieces of fowls served in
84 MENUS MADE EASY.