-
called "suprême de
volaille à la Kiev".
Stuffed chicken breast is
generally known in
Russian and
Ukrainian cuisines as côtelette de
volaille.
Though it has...
- The
poulet de
Bresse (French pronunciation: [pu.lɛ d(ə) bʁɛs]) or
volaille de
Bresse is a
French chicken product which has
appellation d'origine contrôlée...
- In
professional cookery, the term "chicken supreme" (French: suprême de
volaille) is used to
describe a boneless, skin-on
breast of chicken. If the humerus...
- télévisée) (in French). 2004. [...] des
produits à base de veau ou de
volaille, dans ces cas-là on
parle de cretonnade. Le
terme cretons est réservé au...
- See
recipes for côtelettes de
volaille à la du Barry, côtelettes de
volaille à la Montglas, and côtelettes de
volaille à la Lucullus.
Auguste Escoffier...
- butter,
artichoke hearts with
truffled foie gras, and the
house speciality,
volaille truffée demi-deuil (truffled
chicken in half-mourning). The dish consisted...
- 2012. "French fowl". pagesperso-orange.fr. Fédération française des
volailles.
Volaille Poultry.
Archived from the
original on 2016-03-05.
Retrieved 1 January...
- skewer. One such mold,
manufactured by AMPCO/BKI, was
labeled chicken sans
volaille (without poultry). The dish is
still po****r in the Binghamton, NY, area...
- with eggs) Béchamel à l’ancienne (Old
Fashioned Béchamel) Béchamel de
volaille (Poultry Béchamel) Béchamel
maigre (Leaner Béchamel)
Poivrade brune (Brown...
-
should be à la Maréchale." Alexandrova-Ignatieva
noted that côtelette de
volaille (the
precursor of
chicken Kiev) is
prepared like game
cutlets à la Maréchale...
