114 280 Tendons of Veal in Chipolata 122
281 Tendons of Veal with the

117 287 Scollops of Calf's Liver with
Fine Herbs

116
116 285 Calves' Ears with Ravigotte
Sauce

300 Calf's Head du Puits Certain 129

nole (with Spanish Sauce) 122 301 Calf's Head à la Chambord 130

163 383 Friteau of Fat Chickens 172
384 Fricassée of Chickens à la
Bardoux

163

172

366 Scollops of Chicken, with
Essence of Cucumbers
Sauces to the Scollops 163 385 The Capilotade of Chickens 172
386 Members of Chickens au
Soleil or with Stewed
Pickle

367 Blanquette of Chicken à la

Turque .
368 Sauté of Fillets of fat Pullets

164

173

.

173

à la Turque (Turkish way) 164 387 Marinade of Chickens à la

369 Sauté of Fillets of fat Pullets,
fried au Suprême

370 Wings of fat Pullets à la

Dauphine (the Dauphin's
way)

371 Boudins of Fillets of Chicken
à la Reine

372 Boudins of Chicken à la Ri-

Orlie

165 388 Minced Chickens à la Polo-
noise (Polish minced
Chickens)

165 389 Blanquette of Chickens with
Green Peas

chelieu (Richelieu Pud-
dings of Chicken Meat)
373 Boudins, Puddings à la Sefton 166
374 Quenelles of Chicken with

173

174

.

391

165

165 390 Soufflé of Chickens à la
Crême
Gratin of Fillets of Chickens
with Velouté

174

174

.

PHEASANTS, QUAILS, WOODCOCKS, PLOVERS, PIGEONS,

DUCKS, WILD DUCKS, LARKS, &c.

424 Salmi of Pheasants à l'Espa-

gnole (Pheasants hashed)

425 Croquettes of Pheasants
426 Hachi of Pheasants à la Polo-
noise (Polish way)

195 438

195 439

Salmi of Woodcocks à la

427 Soufflé of Pheasant

195

Plovers, with Bourguiguotte