INDEX. 



Blackbird pie, i 

 Blanquette of chicken, I 

 aux concombres, 2 



Capilotade of fowl, 2 

 Chicken, blanquette of, 1,2 



— a la bonne femme, 2 



— drumsticks, braised, 3 



— chiringrate, 3 



— ■ a la Continental, 4 



— a la Davenport, 4 



— a ritalienne, 4 



— a la Matador, 5 



— a la Cardinal, fillets of, = 



— fried a la Orly, 5 

 a la Suisse, 5 



— fricassee, 6 



■ — fritot aux tomates, 6 



— nouilles au Parmesan, 7 



— pudding a la Reine, 7 



— rice, 8 



— in savoury jelly, 8 



— with spinach, 9 



— stewed whole, 9 

 Capon fried, 10 



— a la Nanterre, 1 1 

 Cotelettes a I'Ecarlate, 10 



Ducks braised, 1 1 



— a la mode, 1 1 



— a la Nivernaise, 12 



— devilled, 12 



Ducks a la Provence, 12 



— a puree perto, 13 



— salmi of, 13 



— stewed with turnips, 13 



Game and macaroni, 14 



— pie, 15 



— rissoles, 15 



- — salad of, 16 



Goose stuffed with chestnuts, i, 



— a la Royale, 14 

 Grouse in aspic, 16 



— croustades of, au diable, 17 



— a I'Ecossais, 17 



— a la Financiere, 17 



— friantine of, 18 



— kromesquis, 18 



— marinaded, 18 



— au naturel, 19 



— pie, 19 



• — pressed, 20 



— salad, 20 



— scallops of, a la Financie 

 21 



— souffle, 22 



— timbale of, 22 



Hare, to cook, 22 



— cutlets a la chef, 23 



— en daube, 24 



— Derrynane fashion, 24 



— a la Matanzas, 25 



