Chapter V: Poultry and Game

Chickens, 179.

To judge of chickens, 179.

To clean and draw poultry, 180.

To bone a fowl, 181.

Roasted boned chicken, 182.

Braised boned chicken, 182.

Jellied boned chicken, 182.

Forcemeat or stuffing for boned fowls, 183.

To truss a fowl, 183.

Roasted chicken, 184.

Stuffing for fowls, 184.

Chestnut stuffing, 185.

Giblet sauce, 185.

Boiled chicken, 185.

Braised chicken, 186.

Broiled chicken, 186.

Fricasseed chicken, white and brown, 186.

Fried chicken, 187.

Chicken fritters, 187.

Stuffed chicken or turkey legs, 188.

Grilled bones, 188.

Chicken a la Vienne, 189.
Baltimore style, 189.
Imperial, 189.
Breasts with poulette sauce, 190.
Chartreuse, 190.
Souffle, 190.
Loaf, 191.
Chaudfroid, 191.
Mayonnaise, 192.

English chicken pie (cold), 192.

Turkey, 193.
Galantine or boned turkey, 193.

Roast goose, 194.

Tame ducks, 195.

_Game._

Canvasbacks and redhead ducks, 196.

Salmi of duck or game, 196.

Potted pigeons, 197.

Roasted pigeons or squabs, 197.

Prairie chicken or grouse, roasted, 197.

Quails roasted, 198.
Broiled, 198.

Snipe and woodcock, roasted, 198.

Partridges, roasted and broiled, 199.

Venison, 199.
Steak, 199.