Italian sauce with capers, or in brown sauce
•with wine, garnished with croutons of fried
bread.
Chartreuse de volaille is an ornamental mould of
mixed vegetables, with pieces of chicken in
the centre.
Creme de volaille. A pure'e of fowl with cream,
steamed in a mould decorated with truffles,
tongue, etc.
Petits souffles de volaille are made of a puree of
fowl and beaten eggs, baked in little souffle
cases, or steamed.
Souffle glace de volaille. Minced chicken soaked in
oil, vinegar, etc. ; put into a souffle* dish in
alternate layers with aspic whipped to a froth,
and iced.
Aspic a la Royale is prepared with small round
slices of fowl, slices of truffle, mushrooms and
cocks' combs, with Bechamel sauce and aspic ;
cut into oval pieces and dressed in a mould of
aspic, ornamented with hard-boiled white of
egg and truffles.
Vol-aii-vent de volaille aux huitres is a vol-au-vent
filled with shreds of chicken in white sauce
with oysters.
Small puff paste patties filled with minced chicken
and white sauce, with tongue, mushrooms or truffles,
are served as Petitcs louchecs, or Petits pates, a la
Heine.
This preparation of chicken is also dressed in
little china or paper cases as Petites caisses a la
ENTRIES. 83
Eeine ; or -with poached eggs on the top, a la
Victoria.
Petitcs caisses a la Belle Isle are filled with chicken
or game in white sauce with chopped mush-
rooms and ham, garnished with shreds of
truffle and almonds.
Bordure de riz a la Eeine is a round wall of rico
filled with minced, or puree of, fowl. It is
sometimes garnished with plovers' eggs round
the edge.
Minced chicken, with ham or tongue, can be
made into croquettes, breadcrumbed and fried, or
into rissoles, folded in thin paste and fried. The
latter are sometimes coated with broken vermicelli,
Croquettes de volaille aux trujfes are made with
chopped truffles instead of ham or tongue, and
are served with truffle sauce. Dressed with
tongue and served in a white sauce with
chopped tongue, they are called Croquettes de
volaille a Vecarlate.
Pclitcs bombes a la Eeine are little moulds of chicken
forcemeat. They may be served cold, set in
aspic, as Chaudfroid en aspic a la Eeine.
Petites bombes a la Princesse are moulds made of
chicken forcemeat with croquette preparation
in the centre, and are served with white sauce
and a vegetable garnish.
Crepes a la Eeine are small pancakes folded over
chicken croquette preparation, cut in halves
and served in a crown.
Dormers de volaille are chicken dormers — the whites
86 MENUS MADE EASY.
of hard-boiled eggs filled with chicken force-
meat; served with spinach or any vegetable
garnish, and a white sauce with chopped ham.
Quenelles de volatile are quenelles of chicken force-
meat. They are poached and served with a
dressed vegetable, or dipped in white sauce,
breadcrumbed and fried. Au Supreme, they
are served with Supreme sauce.
En demi deuil, half of them are rolled in chopped
truffles ; dressed in a crown, with white sauce
and chopped truffles.
A Vecarlate, they are dressed alternately with
glazed slices of tongue of the same size, and
served with Supreme sauce. If a Eussian
tongue is used, they are called a la Russe
instead of a Vecarlate.
Page 31
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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Italian sauce with capers, or in brown sauce
•with wine, garnished with croutons of fried
bread.
Chartreuse de volaille is an ornamental mould of
mixed vegetables, with pieces of chicken in
the centre.
Creme de volaille. A pure'e of fowl with cream,
steamed in a mould decorated with truffles,
tongue, etc.
Petits souffles de volaille are made of a puree of
fowl and beaten eggs, baked in little souffle
cases, or steamed.
Souffle glace de volaille. Minced chicken soaked in
oil, vinegar, etc. ; put into a souffle* dish in
alternate layers with aspic whipped to a froth,
and iced.
Aspic a la Royale is prepared with small round
slices of fowl, slices of truffle, mushrooms and
cocks' combs, with Bechamel sauce and aspic ;
cut into oval pieces and dressed in a mould of
aspic, ornamented with hard-boiled white of
egg and truffles.
Vol-aii-vent de volaille aux huitres is a vol-au-vent
filled with shreds of chicken in white sauce
with oysters.
Small puff paste patties filled with minced chicken
and white sauce, with tongue, mushrooms or truffles,
are served as Petitcs louchecs, or Petits pates, a la
Heine.
This preparation of chicken is also dressed in
little china or paper cases as Petites caisses a la
ENTRIES. 83
Eeine ; or -with poached eggs on the top, a la
Victoria.
Petitcs caisses a la Belle Isle are filled with chicken
or game in white sauce with chopped mush-
rooms and ham, garnished with shreds of
truffle and almonds.
Bordure de riz a la Eeine is a round wall of rico
filled with minced, or puree of, fowl. It is
sometimes garnished with plovers' eggs round
the edge.
Minced chicken, with ham or tongue, can be
made into croquettes, breadcrumbed and fried, or
into rissoles, folded in thin paste and fried. The
latter are sometimes coated with broken vermicelli,
Croquettes de volaille aux trujfes are made with
chopped truffles instead of ham or tongue, and
are served with truffle sauce. Dressed with
tongue and served in a white sauce with
chopped tongue, they are called Croquettes de
volaille a Vecarlate.
Pclitcs bombes a la Eeine are little moulds of chicken
forcemeat. They may be served cold, set in
aspic, as Chaudfroid en aspic a la Eeine.
Petites bombes a la Princesse are moulds made of
chicken forcemeat with croquette preparation
in the centre, and are served with white sauce
and a vegetable garnish.
Crepes a la Eeine are small pancakes folded over
chicken croquette preparation, cut in halves
and served in a crown.
Dormers de volaille are chicken dormers — the whites
86 MENUS MADE EASY.
of hard-boiled eggs filled with chicken force-
meat; served with spinach or any vegetable
garnish, and a white sauce with chopped ham.
Quenelles de volatile are quenelles of chicken force-
meat. They are poached and served with a
dressed vegetable, or dipped in white sauce,
breadcrumbed and fried. Au Supreme, they
are served with Supreme sauce.
En demi deuil, half of them are rolled in chopped
truffles ; dressed in a crown, with white sauce
and chopped truffles.
A Vecarlate, they are dressed alternately with
glazed slices of tongue of the same size, and
served with Supreme sauce. If a Eussian
tongue is used, they are called a la Russe
instead of a Vecarlate.