The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
IX

Capon & Pullet

41 recipes

  1. 1821Capon a l'Amphitryon
  2. 1822Capon a la Bressoise
  3. 1823Capon a la Financiere
  4. 1824Capon a la Pondichery
  5. 1825Capon a la Regence
  6. 1826Capon Legs with Truffles, Roast Capon
  7. 1971Pullet a la Arco Valley
  8. 1972Pullet a la Dame Blanche
  9. 1973Pullet a la Demidoff
  10. 1974Pullet a la Leondise
  11. 1975Pullet a la Lester Wallack
  12. 1976Pullet a la Martiniere
  13. 1977Pullet a la Mornay
  14. 1978Pullet a la Nantua
  15. 1979Pullet a la Perigord
  16. 1980Pullet a la Printaniere-Glazed
  17. 1981Pullet a la Seymour
  18. 1982Pullet a la Villars
  19. 1983Pullet a la Zingara
  20. 1984Pullet, Ancient Style
  21. 1985Pullet, English Style
  22. 1986Pullet, Egyptian Style-Broiled
  23. 1987Pullet in Surprise
  24. 1988Pullet Ivory with Decorated Quenelles
  25. 1989Pullet, Modern Style
  26. 1990Pullet, Parisian Style-Stuffed
  27. 1991Pullet Tartar Sauce-Broiled
  28. 1992Truffled Roasted Pullet
  29. 1993Pullet with Croustades Financiere
  30. 1994Pullet with Mussels or Oysters
  31. 1995Pullet with Ravioles
  32. 1996Pullet Garnished with Water-Cress—Roasted
  33. 1997Blanquette of Pullet with Mushrooms
  34. 1998Pullets a la Montmorency—Breasts
  35. 1999Pullet a la Montpensier—Minion Fillets
  36. 2000Pullets' Breasts a la Varsovian
  37. 2001Pullets' Breasts a la Visconti
  38. 2002Pullets' Minion Fillets with Macedoine
  39. 2003Pullets' Legs a la Bayonnaise
  40. 2004Pullets' Legs Deviled
  41. 2005Pullets' Legs with New Carrots
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