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Entrées: Cardinal

Sauté de filets de volaille à la Cardinal is composed of sauté fillets arranged in a circle with alternate slices of truffle; Cardinal sauce in the centre.

Poulet à la Princesse is a cold entrée prepared with fillets of chickens cut in oval slices, coated with a sauce of aspic and cream, set in aspic and cut out; served on an aspic border, with salad.

Salade de volaille à 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 volaille aux concombres.

Slices from the breast of a roast fowl, with pieces of cucumber, white sauce, cream, etc.

Côtelettes de volaille à la Dauphine are made with the legs of fowls from which the thigh-bone has been removed. They are dipped in Allemande sauce, breadcrumbed and fried; served with a dressed vegetable in the centre, and white sauce.