Chicken

Chicken à la cardinal from Erken's Big Cookbook (1914): chicken braised in the oven with butter and leek, mushrooms added, with a butter sauce.

Chicken à la française from Erken's Big Cookbook: chicken stuffed with parsley butter, browned and braised with cream and stock, served with potatoes.

Chicken à la Marengo from Erken's Big Cookbook (1914): chicken pieces browned in oil and simmered in brown sauce with tomato, sherry, mushrooms and olives.

Chicken à la parisienne from Erken (1914): chicken pieces and rice baked together with onion, tomatoes and meat stock for an hour, with stuffed tomatoes.

Chicken à la reine from Erken's Big Cookbook (1914): chicken cooked with truffle under a lid, served with a crayfish butter sauce and asparagus tips.

Chicken en cocotte from Erken's Big Cookbook (1914): chicken pieces layered with onion, mushroom and ham in a closed pot, braised in the oven.

Chicken with tomatoes (poulet sauté aux tomates) from Erken (1914): chicken browned in butter, finished in the oven, with tomato sauce and eggplant.

Chicken with tomatoes and rice from Erken (1914): chicken larded with pork and simmered tender in stock, served with rice, tomato purée and Parmesan.

Chicken fillets à la princesse from Erken's Big Cookbook: chicken breasts breaded in Parmesan, browned in butter and baked, served with tomato sauce.

Chicken fillets à la Rose Marie from Erken's Big Cookbook: steamed chicken fillets served on a bread base with ice-cold oysters and suprême sauce.

Chicken fillets à la Tua from Erken's Big Cookbook: floured chicken fillets fried in clarified butter, served on slices of goose liver with Madeira sauce.

Chicken fillets au raifort from Erken's Big Cookbook: fillets cooked in butter, in a ring under a horseradish cream of whipped cream and vinegar.

Chicken fillets with asparagus from Erken's Big Cookbook: fillets sautéed in butter, arranged around butter-stewed asparagus tips with green sauce verte.

Larded chicken fillets from Erken's Big Cookbook (1914): breast larded with truffle strips and cooked gently, in a ring around spinach or pea purée.

Chicken fricassee from Erken's Big Cookbook (1914): chicken parboiled and finished in a roux sauce with green peas, crayfish butter, parsley and mushrooms.

Roast chicken (poulet rôti) from Erken's Big Cookbook: chicken buttered and roasted about 40 minutes in a hot oven, served with pan sauce and cress.

Chicken supremes à la cardinal from Erken's Big Cookbook: breasts larded with pork, cooked in butter, ringed with crayfish claws and shellfish ragout.

Chicken supremes à la favorite from Erken's Big Cookbook (1914): chicken breasts floured, browned in butter and finished in the oven, with mushroom sauce.

Chicken supremes with suprême sauce from Erken's Big Cookbook: breasts cooked in butter with lemon juice, covered with suprême sauce with mushroom.