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Removes or Releves: Poulet

Poulet à la sauce is a boiled chicken served with white sauce. It may be au céleri-with celery sauce, au macaroni-with macaroni, or with any vegetable garnish. Served cold, covered with a white sauce and garnished with strips of tongue and truffles, it is called à la Belle Vue. au riz is boiled with rice. À la Turque, the rice is dressed with saffron, currants and sultanas. à la Génoise is boiled, and served in a white curry sauce with cheese and macaroni. à la Chivry is cooked in mirepoix with slices of bacon, and served in Ravigote sauce. à la Mona-cooked with wine, wmato sauce, Portugal onion and bacon. à la d'Escars-larded, and braised in stock and wine with bacon, vegetables, etc. rôti à la peau de goret has a crackly skin from melted lard having been dropped on it while roasting. à la Milanaise-stuffed, roasted, and served with Milanaise garnish. à la Hambourgeoise-stuffed with butter, chopped parsley, etc., and roasted.

Poulet à l'estragon has a stuffing made of the liver, bacon, tarragon, etc.; it is roasted, and served in a white sauce with chopped tarragon. à la Royale is stuffed and braised. à la Chevalière is larded, braised, and served in a rich white sauce with mushrooms. à la Carmélite-the back and breast bones removed, it is stewed and served in rich brown sauce with button onions, olives, and artichoke bottoms cut in slices. à la St. Cloud is larded with strips of truffle and bacon, braised, and served in brown sauce with wine. à l'Italienne-filled with a stuffing of the liver with bacon, mushrooms, etc.; roasted, and served in a white sauce with oil, wine, tarragon, etc. à la sauce tomates is stuffed, braised, and served with tomato sauce ; aux champignons with mushroom sauce.