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Meat (Steamed stewed see also Fowl)

steamed 168 stewed 169 see also Fowl, Poulet, Suprême de volaille, Timbale a ta Réginald, Vol au vent a la Financière, and Turkey, all under Poultry: and Partridge wafers and Game Polpette under Game Duck and duckling, see Grouse salmis, under Game; also see Goose, under Sauces for Poultry; also also see Stuffings Fowl, boiled, in paste 169 boiled. See Emslie's sauce for boiled chicken, and White sauce Nos. 1 and 3; also Onion sauce, all under Sauces for Poultry. See also Nouilles under Soups,