Chapter XIV
Reading edition
POULTRY.
Page
To choose Poultry 264
To bone a Fowl or Turkey without opening it 265
Another mode of boning a Fowl or Turkey 265
To bone Fowls for Fricassees, Curries, and Pies 266
To roast a Turkey 267
To boil a Turkey Poult 267
Turkey boned and forced (an excellent dish) 268
Turkey à la Flamande, or dinde Poudrée 270
To roast a Turkey 270
To roast a Goose (and when in season) 271
To roast a green Goose 271
To roast a Fowl 272
Roast Fowl (a French receipt) 272
To roast a Guinea Fowl 272
Fowl à la Carlsfors (Entrée) 273
Boiled Fowls 273
To broil a Chicken or Fowl 274
Fricasseed Fowls or Chickens (Entrée) 274
Chicken Cutlets (Entrée) 275
Cutlets of Fowls, Partridges, or Pigeons (French receipt) (Entrée) 275
Fried Chicken, à la Malabar (Entrée) 275
Hashed Fowl (Entrée) 276
French, and other receipts for minced Fowl (Entrée) 276
Minced Fowl (French receipt) (Entrée) 275
xviiiFritot or Friteau of cold Fowls (Entrée) 277
Scallops of Fowls au Béchamel (Entrée) 277
Grillade of cold Fowls 277
Fowls à la Mayonnaise 278
To roast Ducks (and when in season) 278
Stewed Duck (Entrée) 278
To roast Pigeons (and when in season) 279
Boiled Pigeons 279