|
Classic
Cook Books
< last page | next page >
page 122
RECAPITULATION.
331.General Remarks.
TURKEY.
332.Dinde Rotie.......................Roast Turkey. (Roast.)
333.Abatis de Dinde...................Turkey Giblets. (Entree.)
CHICKEN.
334.Poulet Roti.......................Roast Chicken. (Roast.)
335.Poulet Grille.....................Broiled Chicken. (Entree.)
336.Cotelettes de Volaille............Fowl Cutlets. (Entree.)
337.Fillets de Volaille...............Fillets of Fowl. (Hors d'’uvre)
338.Fritto de Poulet a l'Italienne....Fried Chicken. (Entree.)
339.Croquettes de Volaille............Croquettes of Fowl. (Hors d'’uvre.)
340.Poule au Riz......................Boiled Chicken with Rice. (Entree.)
341.Jeune Poulet Saute Fermiere.......Chicken Saute a la Fermiere.
(Entree.)
342.Poulet Saute Marengo. (Entree)
343.Poulet Saute aux Champignon.......Chicken Saute, with Mushrooms.
(Entree.)
344.Poulet Saute a la Hongroise.......Chicken Saute a la Hongroise.
(Entree.)
345.Fricassee de Poulet...............Fricassee of Chicken. (Entree.)
GUINEA HENS.
346.Pintade Rotie.....................Roast Guinea Hen. (Roast.)
347.Pintade Braisee...................Braised Guinea Hen. (Entree.)
GOOSE.
348.Oie Roti..........................Roast Goose. (Roast.)
349.Abatis d'Oie......................Goose Giblets. (Entree.)
DUCKS.
350.Canard Roti.......................Roast Duck. (Roast.)
351.Canard aux Petits Pois............Duck with French Peas. (Entree.)
352.Canard aux Navets.................Duck with Turnips. (Entree.)
353.Canard aux Olives.................Duck with Olives. (Entree.)
354.Canard aux Onions.................Duck with Small Onions. (Entree.)
PIGEONS.
355.Pigeons Rotis.....................Roast Pigeons. (Roast.)
356.Pigeons a la Crapandine...........Broiled Pigeons. (Entree.)
357.Pigeon aux Petits Pois............Pigeon with French Peas.
< last page | next page >
Classic
Cook Books
|
