ENTREES OF FILLETS OF FOWLS, A L'ECARLATE.
COMPRISING
Suprême of Fillets of Fowls, à l'Ecarlate. Fillets of Fowls, à l'Indienne.
" " " à Toulouse. " " à la Maréchale.
" " " with Truffles, &c. " " à la Talleyrand.
" " " à la Parisienne. " " à la Royale.
" " " with Cucumbers. " " à la Grammont, &c.
" " " à la Bellière. " " à la D'Uxelles.
" " " à la Périgord.
It should be observed that the whole of the following entrées are expensive; with good management, however, much of the cost may be reduced by subsequently using the remains of the fowls here required in the preparation of a variety of other dishes; such as those comprised in the last section of entrées of poultry, and also for making galantines, ballotines, cutlets, croquettes, pies, &c.