Cut in joints, or neatly shaped pieces, they are dressed in the following ways Poulet

à la bonne femme, stewed and served in white sauce.

à la Chabert, cooked in oil with tomatoes, chopped parsley, and shallots.

à la Cocasse, cut in shreds, mixed with chopped mushrooms, oysters, and grated ham, and a rich white sauce, and served in little cases, covered with breadcrumbs.

Poulet

à la Duchesse, stewed and served cold, covered with a rich white sauce of the stock with cream and yolks of eggs, garnished with cocks' combs, button mushrooms, and aspic.

à la Marengo, cooked in oil, and served in Italian sauce with the oil in which it was cooked.

à la Poudichery, saute, and served with a border of rice, and brown sauce with puree of apples, orange juice, and shreds of orange peel.

à la Princesse is prepared with fillets of chickens cut in oval slices, coated with a sauce of aspic and cream, set in aspic and cut out; served cold on an aspic border with salad.

à la Provencale, covered with a white onion sauce, sprinkled with breadcrumbs and browned.

à la Tartare, breadcrumbed and broiled, and served with Tartare sauce and pickles.

à la Tyrolienne, breadcrumbed and fried, and served with tomato sauce and fried parsley.

au chasseur, soaked in oil with onions and herbs, breadcrumbed and broiled; served in Madeira sauce with chopped ham.

en kari is curried, and served with rice.

Garnished with little heaps of grated -cocoanut and of sultanas, it is d la Simla.

en marinade, soaked in vinegar with herbs and seasoning, and fried in batter.

saute aux truffes, saute, and served in brown sauce with truffles.

Aspic a l'Ameri- is a chicken cream set in a pipe caine mould lined with jelly, served with a Mayonnaise of oysters in the centre, and surrounded with slices of tomatoes garnished with watercress.

Aspic a la Royale is prepared with small round slices of fowl, slices of truffle, mushrooms, and cocks' combs, with Bechamel sauce and aspic; cut in oval pieces and dressed in a mould of aspic, ornamented with hard-boiled white of egg and truffles.

Balloting de volatile is made with the legs of fowls, boned, a la Russe stuffed, braised, and when cold cut in slices, and served with alternate slices of tomato, and a vegetable garnish in the centre.

Blanc, or Blan- is made with slices from the breast quette, de volatile of a roast fowl, with pieces of aux concombres cucumber, in a white sauce with cream. Bordurc de riz à is a round wall of rice filled with la Reine minced, or a puree of, fowl. It is sometimes garnished with plovers' eggs round the edge. Boudins de volaille

à la Czarina are made of chicken forcemeat cut in strips, coated with Bechamel sauce, breadcrumbed and fried, and Bechamel sauce with chopped olives is served with them. à la Lucullus are little moulds of chicken forcemeat with a puree of truffles in the centre of each; served in a croustade, or shape of fried bread, with Allemande sauce.

à la Richelieu are oblong pieces of chicken forcemeat, dressed in a crown with Perigueux sauce

Brandade de is a chicken cut in joints, seasoned volaille with curry powder, grilled, and served with watercress and Tar-tare sauce. Capolitade de is made of a roast or boiled fowl, volaille cut up, and served in Italian sauce with capers, or in brown sauce with wine, garnished with croûtons of fried bread. Chartreuse de is an ornamental mould of mixed volaille vegetables with pieces of chicken in white sauce in the centre. Chaudfroid de is a fowl cut up, coated with a white fricassée sauce, and served cold, garnished with aspic. Chaudfroid de volaille

à l'écarlate, the pieces are coated with white sauce and aspic, and served cold, dressed in a circle with alternate slices of tongue.

à la Marie, the pieces are coated with a curry sauce, and served with rice and stuffed olives.

à la Pompadour, the pieces are coated with sauces of several different colours, and garnished with aspic.

en Mayonnaise, the pieces are coated with Bechamel sauce, and served on a salad with Mayonnaise sauce, or with aspic whisked to a froth with tarragon vinegar and oil. Cigarettes à la are made of chicken forcemeat with

Reine white sauce and chopped truffles; cut in pieces the shape of cigars, . breadcrumbed and fried. Côtelettes de volaille are made with the legs of fowls from

à la Dauphine which the thigh-bone has been removed. They are dipped in Alle-mande sauce, breadcrumbed, and fried; served with a dressed vegetable in the centre, and white sauce.

Crème de volatile is a puree of chicken with cream, steamed in a mould decorated with truffles, tongue, etc.

Creme Francillon is a cream of chicken steamed in little moulds decorated with pea shapes of cucumber, with asparagus points and white sauce in the centre of each mould. They are served on a border of forcemeat, with stewed cucumber and asparagus points in the centre.

Crêpes a la Reine are small pancakes folded over minced chicken in white sauce, cut in halves and served in a crown.

Croquettes de are made of minced chicken, with volaille ham or tongue, and are breadcrumbed and fried. Dressed with tongue, and served in a white sauce with chopped tongue, they are called a l'écarlate.

aux truffes are made with chopped truffles instead of ham or tongue, and are served with truffle sauce. Croustades à la are little croustades of butter, thickly

Duc de York breadcrumbed and fried; the butter removed, and the cases filled with a puree of fowl with dice of stewed cucumber, and served with plovers' eggs on the top. Cuisses de volaille

à la Bayonnaise are legs of fowls; the thigh-bone removed, they are cooked in oil with onions, and served in a white sauce, sprinkled with breadcrumbs and browned.

à l'écaillère are boned, stuffed with forcemeat and oysters, braised, and dressed on a pyramid of forcemeat, with oyster sauce.