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Poultry

De la Volaille

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About
Poultry of all kinds, especially Chicken, furnishes the good cook with an infinite variety of delightful dishes, which are, besides, dishes that may grace the table of the people from the simple farmer or the Creole in his humble home, to the rich banker who can afford to serve them with truffles and mushrooms.

Roast Chicken, Roast Turkey, Roast Goose and Roast Duck are welcome dishes on every table. The entrees that are made from Poultry are various, such as Turkey Daube, Fricassees of Chicken, with truffles, mushrooms, green peas, rice; Ragouts of Ducks, Chapons au Gros Sel, Poulardes a la Sauce Tartare, Poulet Saute a la Creole, all manner of croquettes and Salads, and Goose Entire a la Chipolata. Full-grown Poultry always has the best flavor.

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