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

Chicken

94 recipes

  1. 1827Chicken Breasts a la Chevreuse
  2. 1828Chicken a la Delisle-Broiled
  3. 1829Chicken a la Irving—Broiled and Stuffed
  4. 1830Chicken with Bacon, Maitre-d'Hotel—Broiled
  5. 1831Chicken with Tarragon Gravy or Sauce—Broiled
  6. 1832Chicken Cocotte
  7. 1833Epigrammes of Chicken a la Volnay
  8. 1834Chicken Fillets or Breasts a la Beranger
  9. 1835Chicken Fillets or Breasts a la Bodisko
  10. 1836Chicken Fillets or Breasts a la Certosa
  11. 1837Chicken Fillets or Breasts a la Chiselhurst
  12. 1838Chicken Fillets or Breasts a la Cussy
  13. 1839Chicken Fillets or Breasts a l'Ecarlate
  14. 1840Chicken Fillets or Breasts, Chevalet a l'Ecuyere
  15. 1841Chicken Fillets or Breasts a l'Imperatrice
  16. 1842Chicken Fillets or Breasts, Epicurean
  17. 1843Chicken Fillets or Wings a la Genin
  18. 1844Chicken Fillets or Breasts a la Harrison
  19. 1845Chicken Fillets and Breasts a la Lorenzo
  20. 1846Chicken Fillets or Breasts a la Lucullus
  21. 1847Chicken Fillets or Breasts a la Marceau
  22. 1848Chicken Fillets or Breasts a la Marechale
  23. 1849Chicken Fillets or Breasts a la Mirabeau
  24. 1850Chicken Fillets or Breasts a la Patti
  25. 1851Chicken Fillets or Breasts a la Primatice
  26. 1852Chicken Fillets or Breasts a la Princiere
  27. 1853Chicken Fillets or Breasts a la Sadi-Carnot
  28. 1854Chicken Fillets or Breasts a la Toulouse
  29. 1855Chicken Fillets or Breasts a la Valencay
  30. 1856Chicken Fillets or Breasts a la Valerri
  31. 1857Chicken a la Villeroi
  32. 1858Chicken Fillets or Breasts au Supreme
  33. 1859Chicken Fillets or Breasts, Mexican Style, in Papers
  34. 1860Chicken Fillets or Breasts with Cucumbers
  35. 1861Chicken Fricassee
  36. 1862Chicken Fricassee a la Bouchard
  37. 1863Chicken Fricassee a la Chevaliere
  38. 1864Chicken Fricassee a la Favorite
  39. 1865Chicken Fricassee a la Lucius
  40. 1866Chicken Fricassee a la Waleski
  41. 1867Chicken Fricassee with Crustacean Sauce
  42. 1868Chicken Fricassee with Curry
  43. 1869Chicken, Marinade Sauce—Fried
  44. 1870Chicken, Medicis—Fried
  45. 1871Grenades of Chicken a la Ritti
  46. 1872Jambalaia of Chicken
  47. 1873Chickens Legs a la Saulniere—Bigarrures
  48. 1874Chickens' Legs, American Style-Deviled
  49. 1875Chickens' Legs As Cutlets with Olives
  50. 1876Chickens' Legs in Papers
  51. 1877Chickens' Legs, Puree of Jerusalem Artichokes—Fried
  52. 1878Pilau of Chickens
  53. 1879Chickens a la Championne—Roasted
  54. 1880Chickens a l'Hoteliere—Roasted
  55. 1881Chicken in the Saucepan—Roasted
  56. 1882Chickens with Oyster Sauce
  57. 1883Chickens, Tomato Conde Sauce—Stuffed
  58. 1884Chickens a la Bourguignonne—Sauted
  59. 1885Chickens a la d'Antin—Sauted
  60. 1886Chickens a la Diva—Sauted
  61. 1887Chicken a la Dodds—Sauted
  62. 1888Chickens a la Dumas—Sauted
  63. 1889Chickens a la Finnoise—Sauted
  64. 1890Chickens a la Florentine—Sauted
  65. 1891Chickens a la Madeleine—Sauted
  66. 1892Chickens a la Marcel—Sauted
  67. 1893Chickens a la Marengo—Sauted
  68. 1894Chickens a la Maryland—Sauted
  69. 1895Chickens a la Montesquieu—Sauted
  70. 1896Chickens a la Nantaise—Sauted
  71. 1897Chickens a la Parmentier—Sauted
  72. 1898Chickens a la Portugaise—Sauted
  73. 1899Chickens a la Sanford—Sauted
  74. 1900Chickens a la Stanley—Sauted
  75. 1901Chickens a la Tunisian—Sauted
  76. 1902Chickens Point du Jour—Sauted
  77. 1903Chickens, Hunter's Style—Sauted
  78. 1904Chickens, Parisian Style—Sauted
  79. 1905Chickens, Vienna Style—Sauted
  80. 1906Sauted Chickens with half—Glaze
  81. 1907Chickens with Fine Herbs, Tomato Garnishing—Sauted
  82. 1908Spring Chickens As an Entree, Roasted—Small
  83. 1909Chicken a l'Aquitaine—Braised
  84. 1910Chickens a la Leonia—Boiled
  85. 1911Chickens a la Stuyvesant—Poele
  86. 1912Chickens, English Style—Boiled
  87. 1913Chicken with Noodles, Macaroni, Ravioles, or Mirmidons-Braised
  88. 1914Chicken with Rice—Braised
  89. 1915Chicken with Tarragon—Braised
  90. 1916Chickens with New Vegetables-Small—Braised
  91. 1955Guinea Fowl
  92. 1956Guinea Fowls Larded and Decorated with Their Own Feathes—Roasted
  93. 1957Guinea Fowls Fillets a la Gaillardet
  94. 1958Guinea Fowls with Sauerkraut
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