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Entrées: Cuisses

Legs of fowls are also boned, stuffed with forcemeat, and served as Cuisses de volaille, or poulardes, à la jardinière, with a Jardinière garnish; aux concombres, or aux petits pois, with dressed cucumber or peas. As Ballotine de volaille à la Russe, the stuffed legs are cut in slices, and served with alternate slices of tomato, and a vegetable garnish in the centre.

Cuisses de volaille au soleil are stuffed with forcemeat, larded in rays, braised, and served on a pyramid of forcemeat, with mushroom sauce. à l'écaillère are stuffed with forcemeat and oysters, and dressed on a pyramid of forcemeat, with oyster sauce. ENTRÉES.

Cuisses de volaille truffées à la Périgord-stuffed with truffles and Maître d'hôtel butter; served with paper frills round the bones, and with truffle sauce. à la Bayonnaise the thigh-bone removed, they are cooked in oil with onions, and served in a white sauce, sprinkled with breadcrumbs and browned. farcies aux petits légumes are stuffed and braised; dressed on a border, with carrots and turnips cut in shapes, and brown sauce.

Chaudfroid de volaille. Cooked fowls cut in pieces, coated with white sauce and aspic, and served cold, dressed in a circle with alternate slices of tongue. À la Marie, the pieces are coated with a curry sauce, and served with rice and stuffed olives. En Mayonnaise, they are coated with Béchamel sauce, and served on a salad with Mayonnaise sauce, or with aspic whisked to a froth with Tarragon vinegar and oil.

Mayonnaise de volaille. Pieces of fowl served on a salad, covered with Mayonnaise sauce, and garnished with olives, anchovies, etc.

Salade de volaille à la Carlton. Pieces masked with Mayonnaise sauce with chopped ham, capers, etc.; served with a vegetable mayonnaise, garnished with strips of cucumber and beetroot.

Chaudfroid de fricassée is a fowl cut up and coated with a white sauce; served cold, garnished with aspic.

Capolitade de volaille. Pieces of fowls served in Italian sauce with capers, or in brown sauce with wine, garnished with croûtons of fried bread.

Chartreuse de volaille is an ornamental mould of mixed vegetables, with pieces of chicken in the centre.

Crème de volaille. A purée of fowl with cream, steamed in a mould decorated with truffles, tongue, etc.

Petits soufflés de volaille are made of a purée of fowl and beaten eggs, baked in little soufflé cases, or steamed.

Soufflé glacé de volaille. Minced chicken soaked in oil, vinegar, etc.; put into a soufflé dish in alternate layers with aspic whipped to a froth, and iced.

Aspic à la Royale is prepared with small round slices of fowl, slices of truffle, mushrooms and cocks' combs, with Béchamel sauce and aspic; cut into oval pieces and dressed in a mould of aspic, ornamented with hard-boiled white of egg and truffles.

Vol-au-vent de volaille aux huîtres is a vol-au-vent filled with shreds of chicken in white sauce with oysters.