Poulette

The French name for a hen chicken, hence POULETTE SAUCE is made from chicken broth, as follows: Half a cup of melted butter, flour added to form a roux, moistened with one quart of good chicken broth (strained), seasoned with salt, red pepper and nutmeg, brought to the boil and skimmed; then is worked in a liaison of egg yolks and cream, finished with a little lemon juice and chopped parsley.

Provenc Ale

Name of a splendid sauce; also applied to the Southern French style of cooking. For the sauce (see sauces).

Puffs

Forms of hollow pastry (see fritters).

Quail

Pluck and singe the quail, split down the back, remove the breast bone, season with salt, brush with butter, broil done to a golden brown; spread the trail on buttered toast, pop it in the oven a few minutes during the broiling, place the bird on the toast, brush over with butter, garnish with a little cress and send to table.

Roast Quail

Pluck and singe the bird, draw it, return the liver, truss; run half a dozen on a long steel skewer; place across a baking pan, letting the ends of the skewer rest on the edge of the pan; sprinkle with salt, dredge with melted butter, roast; serve on toast garnished with a little cress. Sauce Perigueux, or a Financiere garnish may be served with it, but is far from being essential.

Quahaug Or Quahog

One of the clam species, the tender part only should be used; in every way of cooking applicable to oysters and clams

Raspberries

A delicious fruit used chiefly as a table fruit, being picked over, then served with cream. Made into puddings, charlottes, ices, creams, meringues, tarts, jellies, trifles, etc., by the pastry cooks; into syrup for flavoring; also used as a drink in summer for cooling the blood known as RASPBERRY VINEGAR; made by taking equal measurement of raspberries and vinegar, and steeping them for a week, then straining off the liquor, allowing a pound of granulated sugar to each pint of juice; it is boiled, skimmed and bottled for use.

Ravioles

Are essentially poached rissoles or rissolettes; they are made up from any kind of croquette mixture, rolled up the size and shape of an egg, then slightly flattened, and laid on a small square piece of NOODLE or SHORT paste, the four ends brought over the top to a centre and slightly pressed together; they are then poached in white stock for six or seven minutes, drained, placed on the serving dish; an appropriate sauce to the croquette mixture is poured over them, then sprinkled with grated Parmesan cheese.

Ravigote

Name given to a sauce, made with plenty of melted butter, flour to form a roux, moistened with good white stock, seasoned with salt, pepper and nutmeg, and containing plenty of chopped chives, chervil, tarragon, burnet and parsley... Also a cold sauce, which is mayonnaise containing finely minced chives, shallot, tarragon, parsley and chervil.

Richilieu

Name of a garnish (see garnishes).