Chapter XIV: Poultry

Page

To choose Poultry 264

To bone a Fowl or Turkey 265
without opening it

Another mode of boning a Fowl 265
or Turkey

To bone Fowls for Fricassees, 266
Curries, and Pies

To roast a Turkey 267

To boil a Turkey Poult 267

Turkey boned and forced (_an 268
excellent dish_)

Turkey _à la Flamande_, or 270
_dinde Poudrée_

To roast a Turkey 270

To roast a Goose (_and when in 271
season_)

To roast a green Goose 271

To roast a Fowl 272

Roast Fowl (_a French 272
receipt_)

To roast a Guinea Fowl 272

Fowl _à la Carlsfors_ 273
(_Entrée_)

Boiled Fowls 273

To broil a Chicken or Fowl 274

Fricasseed Fowls or Chickens 274
(_Entrée_)

Chicken Cutlets (_Entrée_) 275

Cutlets of Fowls, Partridges, 275
or Pigeons (_French
receipt_) (_Entrée_)

Fried Chicken, _à la Malabar_ 275
(_Entrée_)

Hashed Fowl (_Entrée_) 276

French, and other receipts for 276
minced Fowl (_Entrée_)

Minced Fowl (_French receipt_) 275
(_Entrée_)

_Fritot_ or _Friteau_ of cold 277
Fowls (_Entrée_)

Scallops of Fowls _au 277
Béchamel_ (_Entrée_)

Grillade of cold Fowls 277

Fowls _à la Mayonnaise_ 278

To roast Ducks (_and when in 278
season_)

Stewed Duck (_Entrée_) 278

To roast Pigeons (_and when in 279
season_)

Boiled Pigeons 279