One is absolutely bewildered at the hundred dishes which are made of
chickens. Most of the _entrées_ are prepared with the breasts alone,
called fillets. There are _boudins_ and _quenelles_ of fowls, and
fillets of fowls _à la Toulouse_, _à la maréchale_, etc., etc., and
supreme of fillets of fowls _à l’écarlate_, etc., and aspics of fowls;
then, chickens _à la Marengo_, _à la Lyonnaise_, _à la reine_; then,
_marinades_ and _capitolades_ of chickens, and fricassees of chickens of
scores of names. I would explain some of these long-sounding terms if
this book were not already too long, and if at last they were any better
than when cooked in the more simple ways.