1
Next he proposed either a potage madrilène or a crême de volaille, Marie Louise.
2
Tiens, ce gros qui mange une cuisse de volaille!
3
Beauvilliers was also celebrated for his supreme de volaille, and for his cotelette a la Soubise.
4
A person who could not eat Madame Bernard's 'mousse de volaille' could only be cured by a miracle.
5
It mendeth a Bouillon much, to boil in it some half-rosted Volaille, or other good meat.
6
Eat what you please at the first course except rice aux volailles and the crust of pates.
7
The ground or body of Potages must always be very good broth of Mutton, Veal and Volaille.