FOWL

a word which was originally used in the same general sense as "bird" but which is in modern language applied only to poultry, particularly the domestic cock or hen, and to-day generally signifies those too old for broiling. The word "chicken" is now almost universally used both in trade circles and in government reports to designate fowl of any size killed for eating.

added by the pass

Recipes that use fowl

40 dishes across the Historical Foodie library call for fowl.

The Epicurean · 30

No. 103 To Prepare, Clarify and Filter Aspic Jelly Pour Preparer la Gelee d'Aspic, la Clarifier et la Filtrer
No. 1081 Shrimps with Mushrooms and Tomatoed Bearnaise Crevettes aux Champignons a la Bearnaise Tomatee
No. 12 To Braize or Poeler, Smother or Sauter Pour Braiser, Poeler, Etuver ou Sauter
No. 178 To Dress, Singe and Truss Poultry and Game for Entrees Pour Habiller, Flamber et Brider la Volaille et le Gibier a Plumes pour Entrees
No. 188 White Chicken Bouillon or Broth Bouillon Blanc de Volaille
No. 189 Clarified Consomme Consomme Clarifie
No. 1955 Guinea Fowl Pintade
No. 1956 Guinea Fowls Larded and Decorated with Their Own Feathes—Roasted Pintades Piquees Roties Garnies de Leur Plumage
No. 1957 Guinea Fowls Fillets a la Gaillardet Filets de Pintades a la Gaillardet
No. 1958 Guinea Fowls with Sauerkraut Pintades a la Choucroute
No. 1979 Pullet a la Perigord Poularde a la Perigord
No. 1996 Pullet Garnished with Water-Cress—Roasted Poularde Rotie au Cresson
No. 244 Consomme with Swallows' Nests and Chinese Birds' Nest Soup Consomme aux nids d'Hirondelles de Chine, et Potage aux nids d'Hirondelles
No. 2453 Chaudfroid of Young Guinea Fowls Chaudfroid de Jeunes Pintades
No. 2490 Galantines of Guinea Fowl a la Lytton Galantines de Pintades a la Lytton
No. 279 Puree of Pullet or Guinea Fowl a la Washburn Puree de Poularde ou Pintade a la Washburn
No. 305 Croute au Pot Croute au Pot
No. 315 Hunters' Style Soup Potage a la Chasseur
No. 32 Pullet or Capon; How to Carve Pour Decouper une Poularde ou un Chapon
No. 349 Spanish Oilla Oilla a l'Espagnole
No. 353 Green Turtle Soup, Clear a la Royal or Thick with Marrow Quenelles Soupe Tortue Verte, Claire a la Royale ou liee aux Quenelles a la Moelle
No. 373 Chicken and Calf's Foot Jelly Gelee de Volaille et de Pieds de Veau
No. 419 Mirepoix Stock and Dry Mirepoix Fond de Mirepoix et Mirepoix Seche
No. 420 Poeler Stock for Cooking Fowl or White Game Meat Fond de Poele pour Cuire la Volaille et le Gibier Blanc
No. 422 Veloute Stock Fond pour Veloute
No. 423 Veal Blond Stock Fond de Blond de Veau
No. 593 Chaudford, Bechamel Cream Sauce, with Tomato Puree and with Fecula Sauces Chaudfroid, Bechamel a la Creme, Bechamel a la Puree de Tomates et a la Fecule
No. 887 Guinea Fowl or Pullet Croquettes in Surprise Croquettes de Pintade ou Poularde en Surprise
No. 916 Mousseline a la Walesky Mousseline a la Walesky
No. 926 Palmettes of Guinea Fowl and Wild Duck, Paladio Palmettes de Pintade ou de Canard Sauvage a la Paladio

Cooking in Old Créole Days · 10

Chicken Broth Mrs. Jefferson Coolidge
Chicken Croquettes
Chicken Panade
Gumbo Filé (Mrs. Phillips' way) Mrs. Eugenia Phillips
Hints for Housekeepers
Jerusalem Artichokes (Broad Hollow Farm) Broad Hollow Farm, Westberry, L. I.
Riz à la Valencienne
Stuffing for Fowls
Stuffings for Turkeys and Ducks
To Cook and Serve Tomatoes