Chicken, to make white 161
----, to fricassee ib.
----, white fricassee of 162
----, or fowl, cream of 163
----, to fry ib.
----, to heat ib.
----, dressed with peas ib.
---- and ham, ragout of ib.
----, or ham and veal pates 164
Duck, to boil ib.
----, to boil a-la-Francaise ib.
----, a-la-braise ib.
----, to hash 165
----, to stew with cucumbers ib.
----, to stew with peas ib.
Fowls, to fatten in a fortnight ib.
----, to make tender ib.
----, to roast with anchovies ib.
----, with rice, called pilaw ib.
----, to hash 166
----, to stew ib.
Goose, to stuff ib.
----, liver of, to dress ib.
Pigeons, to boil ib.
----, to broil 167
Pigeons, to jug 167
----, to pot ib.
----, to stew ib.
----, biscuit of 168
----, en compote ib.
----, a la crapaudine 169
----, in disguise ib.
----, in fricandeau ib.
----, aux poires 170
----, pompeton of ib.
----, au soleil ib.
----, a la Tatare, with cold sauce 171
----, surtout of ib.
Poultry, tainted, to preserve ib.
Pullets, with oysters ib.
----, to bone and farce 172
Rabbits, to boil ib.
----, to boil with onions ib.
----, brown fricassee of ib.
----, white fricassee of ib.
Turkey, to boil 173
---- with oysters ib.
---- a la daube ib.
----, roasted, delicate gravy for 174
---- or veal stuffing ib.