Poultry

Appears in

Published 1987

Baby Chicken With Lemon-Garlic Sauce (Poussin Rôti à l’Ail et Citron)
Baby Chickens in Red Wine (Poussins au Vin Rouge)
Chicken Breasts With Pine Nuts, Cèpes, and Ham Goudalière (Blanc de Volaille à la Goudalière)
Chicken Breasts With Garlic Wine (Poulet au Vin d’Ail)
Chicken Legs With Sour Grape Sauce in the Style of Dordogne (Cuisses de Poulet au Verjus à la Dordogne)
Saute of Chicken With Peppers, Ham, and Tomatoes (Poulet à la Basquaise)
Ragout of Chicken Wings in the Style of the Béarn (Alycot Béarnaise)
Chicken With Salsify in Pastry (Tourtière du Périgord aux Salsifis)
Chicken, Potato, and Artichoke Cake (Gâteau de Cuisse de Poulette aux Pommes de Terre et aux Artichauts)
Duck Breasts With Port Wine Sauce (Magret de Canard Poêlé au Porto)
Duck Breasts With Mulberry Cream Sauce (Magret de Canard Poêlé à la Crème de Mûres)
Duck Leg Ragout With Green Olives and Eggplant (Ragoût de Cuisses de Canard Comme en Gironde)
Preserved Stuffed Duck Neck (Confit de Cou de Canard Farci)
Confit of Duck Gizzards (Confit de Gésiers de Canard)
Duck Fat and Cracklings (Graisse de Canard Graisserons)
Confit of Goose (Confit d’Oie)
Duck Confit With Green Peas and Ham (Confit de Canard Landaise)

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