Poulet saute a la Bayonnaise.
Fried chicken joints, with coarsely minced ham,
stewed in brown sauce, sherry wine, small peeled and
sliced tomatoes, dressed in a border of stewed rice.
Poulet saute a la printaniere,
Saut6 of chicken, dished up in pyramidal form, gar-
nished with groups of green peas, small-cut carrots,
and French beans.
Poulet saute a la Bearnaise.
Saute of chicken finished in a veloute sauce with
meat glaze, white wine, chopped parsley, and tarragon
leaves, thickened with egg-yolks and fresh butter.
232 PRACTICAL GASTRONOMY
Pouletfrit a la Tartare.
Boiled chicken cut into neat little joints, seasoned,
egged, crumbed, and fried in clarified butter, served
with Tartare sauce.
Poulet saute a la bourgeoise.
Stewed chicken in brown sauce, with chopped
mushrooms and red wine, garnished with young green
peas and carrots.
Poulet saute au riz gratine.
Stewed chicken, with discs of lean bacon and
chopped onions, dressed on a layer of boiled rice,
covered with rice and tomato puree, sprinkled with
bread crumbs and small jpieces of butter, and baked in
the oven.
Karri de poulet a VIndienne.
Curried fowl, with Indian pickles or picalilly, cut in
fine shreds, served with boiled rice.
Poulet marine frit.
Cold roast chicken cut into pieces, seasoned, soaked
in lemon juice and oil, drained, dipped in frying
batter, and fried in clarified butter.
Hachis de poulet a la reine.
Minced chicken in white cream sauce, dished up
with poached eggs, and sprinkled with finely chopped
truffles.
Poulet en devii-deuil en hlanqiiette.
Fricasseed fowls with shced truffles and mushrooms.
Poulet saute a la Hongroise.
Saute of chicken, done in a brown sauce reduced
with boiled milk, white wine, chopped parsley, and fresh
butter.
ENTREES : VOLAILLE — POULTRY 233
Poulet saute a la Demidojf.
Saute of chicken done in a brown sauce, well buttered,
and diluted with Madeira wine, served in a border of
stewed rice.
Poulet saute d la Lyonnaise.
Broiled chicken, jointed, stewed in tomato and
Espagnole sauce, with minced onions, fried in butter,
and well reduced with white wine.
Poulet saute d VInkemiaun.
Saute of chicken, done in tomato sauce mingled
with curry paste and dissolved meat glaze, dished up
in a pyramid, garnished with fried eggs and small
squares of ham.
Poulet d la Bomaine.
Braised chicken, finished in tomato sauce well re-
duced with Madeira wine, dished up and garnished with
sliced truffles and dressed macaroni.
Poulet a la Pondickery.
Saute of chicken, done in a brown sauce, mixed
with apple sauce, juice of mandarin oranges, and the
rinds finely chopped, served in a border of plain boiled
rice.
Poulet d la Paschaline.
Braised chicken, sprinkled with chopped mushrooms,
sauced over with a rich veloute sauce, and garnished
with halves of hard-boiled eggs, stuffed with veal force-
meat, and fried.
Poulet d V Americaine,
Braised chicken, served with a brown sauce mixed
with cranberry jelly, and served with fried bread
croutons, glazed with reduced game essence.
234 PRACTICAL GASTRONOMY
Poulet a la general.
Braised chicken, dished up with groups of green peas
and asparagus points, served with Madere sauce.
Poularde braisee a la chicoree.
Braised pieces of pullets with stewed endive or
chicory.
Poularde bouilUe d la Turque.
Boiled pullet, cut up, dressed in the centre of a rice
]3order with tomato sauce.
Page 81
Presented as published in 1892. 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.
Poulet saute a la Bayonnaise.
Fried chicken joints, with coarsely minced ham,
stewed in brown sauce, sherry wine, small peeled and
sliced tomatoes, dressed in a border of stewed rice.
Poulet saute a la printaniere,
Saut6 of chicken, dished up in pyramidal form, gar-
nished with groups of green peas, small-cut carrots,
and French beans.
Poulet saute a la Bearnaise.
Saute of chicken finished in a veloute sauce with
meat glaze, white wine, chopped parsley, and tarragon
leaves, thickened with egg-yolks and fresh butter.
232 PRACTICAL GASTRONOMY
Pouletfrit a la Tartare.
Boiled chicken cut into neat little joints, seasoned,
egged, crumbed, and fried in clarified butter, served
with Tartare sauce.
Poulet saute a la bourgeoise.
Stewed chicken in brown sauce, with chopped
mushrooms and red wine, garnished with young green
peas and carrots.
Poulet saute au riz gratine.
Stewed chicken, with discs of lean bacon and
chopped onions, dressed on a layer of boiled rice,
covered with rice and tomato puree, sprinkled with
bread crumbs and small jpieces of butter, and baked in
the oven.
Karri de poulet a VIndienne.
Curried fowl, with Indian pickles or picalilly, cut in
fine shreds, served with boiled rice.
Poulet marine frit.
Cold roast chicken cut into pieces, seasoned, soaked
in lemon juice and oil, drained, dipped in frying
batter, and fried in clarified butter.
Hachis de poulet a la reine.
Minced chicken in white cream sauce, dished up
with poached eggs, and sprinkled with finely chopped
truffles.
Poulet en devii-deuil en hlanqiiette.
Fricasseed fowls with shced truffles and mushrooms.
Poulet saute a la Hongroise.
Saute of chicken, done in a brown sauce reduced
with boiled milk, white wine, chopped parsley, and fresh
butter.
ENTREES : VOLAILLE — POULTRY 233
Poulet saute a la Demidojf.
Saute of chicken done in a brown sauce, well buttered,
and diluted with Madeira wine, served in a border of
stewed rice.
Poulet saute d la Lyonnaise.
Broiled chicken, jointed, stewed in tomato and
Espagnole sauce, with minced onions, fried in butter,
and well reduced with white wine.
Poulet saute d VInkemiaun.
Saute of chicken, done in tomato sauce mingled
with curry paste and dissolved meat glaze, dished up
in a pyramid, garnished with fried eggs and small
squares of ham.
Poulet d la Bomaine.
Braised chicken, finished in tomato sauce well re-
duced with Madeira wine, dished up and garnished with
sliced truffles and dressed macaroni.
Poulet a la Pondickery.
Saute of chicken, done in a brown sauce, mixed
with apple sauce, juice of mandarin oranges, and the
rinds finely chopped, served in a border of plain boiled
rice.
Poulet d la Paschaline.
Braised chicken, sprinkled with chopped mushrooms,
sauced over with a rich veloute sauce, and garnished
with halves of hard-boiled eggs, stuffed with veal force-
meat, and fried.
Poulet d V Americaine,
Braised chicken, served with a brown sauce mixed
with cranberry jelly, and served with fried bread
croutons, glazed with reduced game essence.
234 PRACTICAL GASTRONOMY
Poulet a la general.
Braised chicken, dished up with groups of green peas
and asparagus points, served with Madere sauce.
Poularde braisee a la chicoree.
Braised pieces of pullets with stewed endive or
chicory.
Poularde bouilUe d la Turque.
Boiled pullet, cut up, dressed in the centre of a rice
]3order with tomato sauce.