Medical Terminology Complete 2nd

Edition Wingerd Test Bank

Visit to download the full and correct content document:
https://testbankdeal.com/download/medical-terminology-complete-2nd-edition-winger
d-test-bank/
Medical Terminology Complete 2nd Edition Wingerd Test Bank

CHAPTER 1: Introduction to Word Parts and Word Construction

MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers
the question.

1) The ________ spelling of a word indicates the way the word sounds, to facilitate correct
pronunciation.
A) erratic
B) eponymic
C) phonetic
D) acronymic

Answer: C
Explanation: To help you with pronunciation, the phonetic ("sounds like") form of the word is
provided in parentheses in the text whenever a new term is introduced. Eponyms are terms
derived from names of individuals. Acronyms are words derived from the first letters of words in
a compound term.
Page Ref: 2
Question Type: Spelling
Objective: 2
Taxonomy: Knowledge

2) In the term Wilms' tumor, Wilms' is an example of a:

A) word root
B) constructed term
C) combining form
D) nonconstructed term

Answer: D
Explanation: Nonconstructed terms, which are not formed from individual word parts, include
eponyms, which are terms derived from the names of people. In this case "Wilms'."
Page Ref: 5
Question Type: Constructed and Nonconstructed Terms
Objective: 3
Taxonomy: Application

3) Which medical term is an example of an acronym?

A) AIDS
B) Huntington's chorea
C) diabetes
D) appendicitis

Answer: A
Explanation: Acronyms are nonconstructed terms. They are words derived from the first letters
of words in a compound term. AIDS means Acquired Immune Deficiency Syndrome.

Visit TestBankDeal.com to get complete for all chapters

Page Ref: 5
Question Type: Constructed and Nonconstructed Terms
Objective: 3
Taxonomy: Application

4) Many medical terms are made of multiple word parts combined together. Such medical terms
are called:
A) abbreviations
B) acronyms
C) eponyms
D) constructed terms

Answer: D
Explanation: Word parts, including prefixes, suffixes, and word roots, and combining forms
create constructed terms. The key to learning constructed terms is to first learn the meaning of
the various word parts. Eponyms are terms derived from names of individuals. Acronyms are
words derived from the first letters of words in a compound term.
Page Ref: 5
Question Type: Constructed and Nonconstructed Terms
Objective: 3
Taxonomy: Knowledge

5) Some medical terms are derived from the names of important people. Such medical terms are
called:
A) acronyms
B) eponyms
C) abbreviations
D) constructed terms

Answer: B
Explanation: Nonconstructed terms, which are not formed from individual word parts, include
eponyms, which are terms derived from the names of people. Word parts, including prefixes,
suffixes, and word roots, or combining forms create constructed terms. Acronyms are words
derived from the first letters of words in a compound term.
Page Ref: 5
Question Type: Constructed and Nonconstructed Terms
Objective: 3
Taxonomy: Knowledge

6) The medical term LASIK, which stands for laser-assisted in situ keratomileusis, is an example
of a(n):
A) prefix
B) acronym
C) combining form
D) eponym
E) suffix
Answer: B
Explanation: Acronyms are nonconstructed terms. They are words derived from the first letters
of words in a compound term. LASIK stands for laser-assisted in situ keratomileusis.
Page Ref: 5
Question Type: Constructed and Nonconstructed Terms
Objective: 3
Taxonomy: Application

7) This type of word part is attached to the beginning of a word.

A) combining vowel
B) prefix
C) suffix
D) root

Answer: B
Explanation: A prefix is placed at the beginning of a term and is used to expand or enhance the
meaning of the word. You will know that a word part is a prefix in the text by the hyphen that
immediately follows it (for example, con-).
Page Ref: 6
Question Type: Word Parts
Objective: 4
Taxonomy: Knowledge

8) Which two languages have the most impact on the formation and meanings of medical terms?
A) Greek and French
B) Greek and Latin
C) English and German
D) Latin and Spanish

Answer: B
Explanation: The ancient Greeks are considered the fathers of modern medicine. The Romans
advanced medicine with their own experiments and observations. They added Latin terms to the
growing body of medical language.
Page Ref: 11
Question Type: Word Parts
Objective: 4
Taxonomy: Knowledge

9) This type of word part provides the primary meaning of the term.
A) root
B) combining vowel
C) prefix
D) suffix

Answer: A
Explanation: The word root provides the primary meaning for the term and is the part to which
other word parts are attached. The prefix is at the beginning to enhance the meaning. The suffix
Another random document with
no related content on Scribd:
The carcass thus remains. Cut it into two, and trim each piece on both sides.
Before setting them to cook, moderately season the pieces of fowl with salt
and pepper. Whatever the demands of a particular recipe may be, the
preparatory principle of sautéd chickens is always as follows:—
Take a sautépan just large enough to hold the pieces of fowl, and heat
therein two oz. of clarified butter; or, according to circumstances, half
butter and half good oil. When the selected fat is quite hot, insert the pieces
of fowl; let them colour quickly, and turn them over from time to time, that
they may do so evenly. Now cover the utensil, and put it in a sufficiently
hot oven to ensure the complete cooking of the fowl. Some tender pieces,
such as the wings and the breast, should be withdrawn after a few minutes
have elapsed, and kept warm; but the legs, the meat of which is firmer and
thicker, should cook seven or eight minutes more at least.
When all the pieces are cooked, withdraw them; drain away their butter, and
swill the sautépan with the prescribed liquor, which is either some kind of
wine, mushroom cooking-liquor, or chicken stock, &c. This swilling forms,
as I have already pointed out, an essential part of the procedure, inasmuch
as its object is to dissolve those portions of solidified gravy which adhere to
the bottom of the sautépan.
Reduce the swilling-liquor to half, and add thereto the sauce given in the
recipe. Put the pieces of carcass, the claws, the pinions and the legs into this
sauce, and simmer for a few minutes. The other pieces, i.e., the wings and
breast, are then added, but when the sauce is sufficiently reduced, it must
stop boiling. When the pieces are completely cooked, it is obviously
unnecessary for the sauce to boil, since the former would only be hardened
thereby.
A few minutes before serving, put the pieces into a deep entrée dish (fitted
with a cover) in the following order:—The pieces of carcass, the claws and
the pinions on the bottom of the dish, upon these the legs and the breast,
and, last of all, the wings.
The sauce is then finished according to the directions of the recipe, and is
poured over the pieces of fowl.
Some chickens are prepared without colouration—that is to say, the pieces
are merely stiffened in butter without browning, and their cooking is
completed in the oven as above. In this case the swilling-liquor is invariably
white, as also the supplementary sauces, and the latter are finished with
cream.

1533—POULET SAUTÉ ARCHIDUC

Fry the pieces of fowl without colouration, i.e., merely stiffen them. Add
four oz. of onions, previously cooked in butter, and complete the cooking of
the onions and the fowl together.
Withdraw the pieces; dish them; cover the dish, and keep it hot. Moisten the
onions with a small glassful of liqueur brandy; reduce the latter; add thereto
one-sixth pint of cream and one-sixth pint of velouté, and rub through
tammy.
Reduce this sauce to a stiff consistence; finish it, away from the fire, with
one and one-half oz. of butter, the juice of the quarter of a lemon, and a
tablespoonful of Madeira, and pour it over the fowl.
Set about ten slices of truffle on the latter, and serve.

1534—POULET SAUTÉ ARLÉSIENNE

Sauté the chicken in oil, and withdraw the pieces.
Swill with one-quarter pint of white wine; add a piece of crushed garlic as
large as a pea, one-sixth pint of tomatéd half-glaze sauce, and reduce by a
third. Dish the chicken, and surround with alternate heaps of onion and egg-
plant roundels, seasoned, dredged, and fried in oil, and concassed tomatoes
cooked in butter.

1535—POULET SAUTÉ ARMAGNAC

Cook the pieces of chicken in butter without colouration; add thereto three
and one-half oz. of raw slices of truffle, and dish in a shallow cocotte.
Swill with a small glassful of old liqueur brandy; add a few drops of lemon
juice and one-sixth pint of cream; heat; finish this sauce, away from the fire,
with two oz. of crayfish butter, and pour it over the fowl.
Serve in the cocotte.

1536—POULET SAUTÉ D’ARTOIS

Sauté the chicken in butter, and dish the pieces.
Swill with three tablespoonfuls of Madeira, and add one-seventh pint of
light, pale meat glaze, four small quartered artichoke-bottoms, tossed in
butter, ten carrots shaped like olives, cooked in consommé and glazed, and
eight small onions cooked in butter.
Finish with one and one-half oz. of butter and a pinch of chopped chives,
and pour this sauce over the pieces of fowl.

1537—POULET SAUTÉ BEAULIEU

Sauté the chicken in butter, and add to it five oz. of new potatoes (the size
of hazel-nuts) and the same quantity of small quartered artichoke-bottoms,
cooked in butter beforehand with the potatoes.
Keep the whole in the oven, under cover, for ten minutes.
Set the pieces of fowl, the potatoes and the artichoke-bottoms in an
earthenware saucepan, and add twelve black olives.
Swill the saucepan with a few tablespoonfuls of white wine and a little
lemon juice; complete with a tablespoonful of veal stock, and pour into the
cocotte.
Simmer for five minutes, in the utensil, and serve the preparation as it
stands.

1538—POULET SAUTÉ BORDELAISE

Sauté the chicken in butter, and dish it. Surround it with small quartered
artichoke-bottoms stewed in butter; sliced potatoes cooked in butter, and
roundels of fried onions, arranged in small heaps, with a small tuft of fried
parsley between each heap.
Swill the saucepan with a few tablespoonfuls of chicken gravy, and sprinkle
the fowl with the latter.

1539—POULET SAUTÉ BOIVIN

Fry the chicken in butter and add twelve small onions; three quartered
artichokes, small and very tender; twenty-four small potatoes of the size of
hazel-nuts. Cover and cook the whole together, in the oven.
Dish the chicken with the onions and potatoes over it, and surround it with
the artichokes.
Swill the saucepan with two tablespoonfuls of consommé; add three
tablespoonfuls of pale glaze, a few drops of lemon juice, and one and one-
half oz. of butter; and pour this sauce over the chicken.

1540—POULET SAUTÉ BRETONNE

Stiffen the pieces without colouring them, and add thereto three oz. of the
white of a leek and the half of an onion, both sliced and stewed in butter
beforehand. Cover and set in the oven.
About five minutes before the fowl is quite cooked, add three oz. of
mushrooms, minced raw and tossed in butter.
Dish the pullet, add one-sixth pint of suprême sauce and as much cream to
the vegetables; reduce to half, and pour the sauce and the vegetables over
the chicken.

1541—POULET SAUTÉ AUX CÈPES

Sauté the chicken in oil. When it is cooked, drain away the oil, dish it; heat
three chopped shallots in the sautépan; swill with one-quarter pint of white
wine; reduce, and complete with one and one-half oz. of butter.
Pour this sauce over the chicken, and surround the latter with eight oz. of
cèpes, sautéd à la Bordelaise.
Sprinkle a pinch of chopped parsley over the chicken.
1542—POULET SAUTÉ CHAMPEAUX
Sauté the chicken in butter; dish it, and surround it with small onions and
potatoes (the size of hazel-nuts), both cooked in butter beforehand. Swill
with a little white wine; add one-sixth pint of veal gravy and one
tablespoonful of meat glaze; reduce; finish with one and one-half oz. of
butter; and pour this sauce over the chicken.

1543—POULET SAUTÉ CHASSEUR

Sauté the chicken in equal quantities of butter and oil, and dish it. Swill the
saucepan with a few tablespoonfuls of white wine, and reduce; add one-
quarter, pint of Chasseur Sauce Escoffier; heat; pour over the chicken, and
sprinkle the latter with a pinch of concassed parsley.

1544—POULET SAUTÉ CYNTHIA

Sauté the chicken in butter and dish it.
Swill the saucepan with a glass of dry champagne; reduce to half; add one
tablespoonful of light poultry glaze; finish with two and one-half oz. of
butter, the juice of half a lemon, and one tablespoonful of dry curaçao; pour
this sauce over the chicken.
Surround the latter with three oz. of grapes, cleared of all skin and pips, and
ten sections of an orange, peeled in suchwise that the pulp of the fruit is
raw.

1545—POULET SAUTÉ DEMIDOFF

Colour the chicken in butter; add the vegetable garnish given for “Poularde
à la Demidoff” (1464), and put the two to stew in the oven. About ten
minutes before the cooking is completed, add two oz. of truffles, cut to the
shape of crescents like the carrots and turnips, and three tablespoonfuls of
good veal stock.
Dish the pieces of chicken, and cover them with the garnish.

1546—POULET SAUTÉ A LA DORIA

Colour the pieces of chicken in oil and butter; add thereto one-half lb. of
cucumber cut to the shape of garlic cloves; and complete the cooking by
stewing in the oven.
Dish the chicken with the cucumber upon it. Swill the saucepan with one
tablespoonful of veal gravy and a few drops of lemon juice; and sprinkle the
chicken and its garnish with this swilling-liquor, to which add one and one-
half oz. of brown butter.

1547—POULET SAUTÉ A LA DURAND

Dredge the seasoned pieces of chicken, and toss them in oil.
Dish them in the form of a crown; garnish their midst with a fine heap of
roundels of fried onion; and, in the centre of the latter, set a cone, made
from a very thin slice of ham and filled with concassed tomatoes cooked in
butter.

1548—POULET SAUTÉ A L’ÉGYPTIENNE

Colour the pieces of chicken in oil. Toss in oil, together, three oz. of onion,
and two oz. of mushrooms, sliced; and six oz. of raw ham, cut into dice.
Set the pieces of chicken in a cocotte, alternating them with the garnish,
which should have been well-drained; cover with two tomatoes, cut into
thick slices; cover the cocotte, and complete the cooking in the oven for
twenty minutes.
When about to serve, sprinkle with a tablespoonful of veal stock.

1549—POULET SAUTÉ A L’ESPAGNOLE

Sauté the chicken in oil. Drain the latter away, and add one-half lb. of pilaff
rice, combined with one and one-half oz. of capsicums in dice; three oz. of
large green peas, cooked à l’anglaise, and two sliced and poached sausages.
Cover the sautépan, and set the whole to stew in the oven for ten minutes.
Dish the chicken; cover it with the garnish, and surround it with six small
grilled tomatoes.
1550—POULET SAUTÉ A L’ESTRAGON
Toss the chicken in butter, and dish it.
Swill the sautépan with one-sixth pint of white wine; reduce to half; add
one-sixth pint of gravy in which tarragon has been infused, and thicken with
arrowroot.
Pour this sauce over the chicken, and decorate its wings with sprays of
parboiled tarragon leaves.

1551—POULET SAUTÉ FEDORA

Sauté the chicken in butter, without colouration, with four oz. of raw, sliced
truffles; and dish.
Swill with one-sixth pint of cream; add three tablespoonfuls of Béchamel
sauce, and reduce to half. Finish, away from the fire, with one and one-
half oz. of crayfish butter, a few drops of lemon juice, and a little cayenne;
add four oz. of parboiled asparagus-heads to this sauce, and pour it over the
chicken. Or, after having cohered them with butter, the asparagus-heads
may be arranged in heaps round the fowl.

1552—POULET SAUTÉ AU FENOUIL

Sauté the chicken in butter, without colouration; swill with cream; add three
quartered tuberose fennels, trimmed to the shape of garlic cloves and
parboiled, and complete the cooking of the fennels and the chicken,
together.
Set the pieces of fennel in the form of a crown on a special earthenware
dish, and put the chicken in their midst, placing the pieces side by side.
Coat with Mornay sauce, flavoured with chicken essence, and set to glaze.

1553—POULET SAUTÉ A LA FERMIÈRE

Slice three oz. of the red part of a carrot, the same quantity of turnip,
two oz. of celery, and half an onion. Season with a little salt and sugar, and
half-stew in butter.
Brown the pieces of chicken in butter; put them in the cocotte with the
garnish of vegetables; add thereto two and one-half oz. of ham cut into dice,
and complete the cooking of both the chicken and the vegetables, in the
oven.
When about to serve, sprinkle with four or five tablespoonfuls of veal stock.

1554—POULET SAUTÉ AUX FINES HERBES

Sauté the chicken in butter, and two minutes before dishing it, sprinkle it
with one-half oz. of chopped shallots. Swill the sautépan with one-sixth pint
of white wine; reduce; add three tablespoonfuls of strong, veal gravy and as
much half-glaze sauce; and finish the sauce, away from the fire, with one
and one-half oz. of butter and a coffeespoonful of chopped parsley, chervil,
and tarragon. Pour it over the chicken.

1555—POULET SAUTÉ FORESTIÈRE

Sauté the chicken in butter; sprinkle it with a tablespoonful of chopped
shallots; add five oz. of quartered morels; stew in the oven for ten minutes,
and dish the chicken.
Swill with white wine; add one-sixth pint of veal stock; reduce, and pour
over the chicken with the morels. Surround with four small heaps of
potatoes, cut into large dice and tossed in butter; put a rectangle of frizzled
bacon between each heap, and sprinkle a pinch of chopped parsley over the
chicken.

1556—POULET SAUTÉ GABRIELLE

Sauté the chicken in butter, without colouration, and dish it.
Swill with one-eighth pint of mushroom cooking-liquor; add three
tablespoonfuls of Béchamel sauce, and three tablespoonfuls of cream;
reduce, and finish the sauce, away from the fire, with one and one-half oz.
of butter.
Pour this sauce over the chicken; sprinkle on it some very black truffle, cut
julienne-fashion, and surround it with little leaves of puff-paste, baked
white.
1557—POULET SAUTÉ GEORGINA
Sauté the pullet in butter with twelve small new onions and a small faggot,
containing a sprig of fennel. Dish the chicken.
Swill with three tablespoonfuls of mushroom cooking-liquor and as much
Rhine wine; add one-fifth pint of cream; twelve mushroom-heads, sliced;
and reduce the cream to half.
Complete with a pinch of chopped chervil and tarragon, and pour over the
chicken.

1558—POULET SAUTÉ HONGROISE

Prepare a sufficient quantity of pilaff rice, combined with concassed
tomatoes, to make a border.
Sauté the chicken in butter, without colouration, with a chopped half-onion
and a little paprika. When the onion is slightly coloured, add three peeled
and quartered tomatoes, and complete the cooking of the whole. Mould the
rice to form a border, and set the chicken in the middle.
Add one-sixth pint of cream to the tomatoes; reduce to half; rub through
tammy; heat this sauce, and pour it over the chicken.

1559—POULET SAUTÉ A L’INDIENNE OU CURRIE DE

POULET
Cut the chicken into small pieces, and fry them in oil with a sliced onion
and a large pinch of curry. Swill with one-sixth pint of cocoanut milk or,
failing this, almond milk; add one-third pint of velouté, and complete the
cooking of the chicken while reducing the sauce to half. Set in a deep dish,
and serve a timbale of rice à l’Indienne separately.

1560—POULET SAUTÉ JAPONAISE

Fry the chicken in butter; add one lb. of cleaned and parboiled stachys and
complete the cooking of the whole, chicken and stachys, in the oven.
Dish the chicken with the stachys upon it. Swill with one-sixth pint of
slightly thickened veal stock; complete, away from the fire, with one and
one-half oz. of butter, and pour this over the chicken.

1561—POULET SAUTÉ JURASSIENNE

Sauté the chicken in butter and, when it is ready, add to it one-half lb. of
blanched breast of fresh pork, cut into strips and well fried in butter. Drain
away three-quarters of the chicken’s grease; swill with one-sixth pint of
light half-glaze sauce, and dish the chicken.
Complete the sauce with a pinch of chopped chives, and pour it over the
chicken with the strips of bacon.

1562—POULET SAUTÉ LATHUILE

Heat three oz. of butter in a sautépan, just large enough to hold the chicken
and its garnish. Set the pieces of chicken in this butter, together with one-
half lb. of potatoes and five oz. of raw artichoke-bottoms, both cut into fair-
sized dice.
When the chicken and the vegetables are coloured underneath, turn the
whole over at one stroke and complete the cooking on the other side;
sprinkle the chicken with three tablespoonfuls of meat glaze and a pinch of
chopped parsley containing a mite of crushed garlic, and set the chicken and
the garnish on a dish, after the manner of “Pommes Anna.”
Pour two and one-half oz. of nut-brown butter over the whole, and surround
with roundels of seasoned onions, dredged and fried in oil, and very green,
fried parsley, arranged in alternate heaps.

1563—POULET SAUTÉ LYONNAISE

Sauté the chicken in butter and, when it is half-cooked, add three fair-sized
onions, finely sliced, tossed in butter and slightly coloured.
Complete the cooking of the chicken and the onions together, and dish the
former. Swill with one-sixth pint of veal gravy; reduce; pour this liquor and
the onions over the chicken, and sprinkle the whole with a pinch of chopped
parsley.
1564—POULET SAUTÉ MARENGO
Sauté the chicken in oil. Swill the sautépan with white wine; add two peeled
and concassed tomatoes, or one and one-half tablespoonfuls of tomato
purée, a mite of crushed garlic, ten small mushrooms, and ten slices of
truffle.
Dish the chicken; cover it with sauce and garnish; surround it with heart-
shaped croûtons, fried in butter; small, fried eggs, and trussed crayfish
cooked in court-bouillon, and sprinkle the whole with a pinch of concassed
parsley.

1565—POULET SAUTÉ MARYLAND

Season the pieces of chicken; dip them in butter; roll them in bread-crumbs,
and cook them in clarified butter. Dish, placing a slice of grilled bacon
between each piece of chicken; surround with small, fried galettes of maize
flour, and fried slices of banana.
Serve a horse-radish sauce with cream, separately.

1566—POULET SAUTÉ MARSEILLAISE

Sauté the chicken in oil, and, when it is half-cooked, add thereto two
crushed cloves of garlic; three oz. of ciseled, green capsicums, and the same
weight of quartered tomatoes—all three tossed in oil.
When the chicken is cooked, drain away the oil; swill the pan with one-
sixth pint of white wine and a few drops of lemon juice, and reduce almost
entirely.
Dish the chicken; cover it with the garnish, and sprinkle with a pinch of
concassed parsley.

1567—POULET SAUTÉ MEXICAINE

Sauté the chicken in oil; swill the sautépan with a few tablespoonfuls of
white wine; reduce, and add one-sixth pint of tomatéd veal gravy.
Dish the chicken; pour the sauce over it, and surround it with grilled
capsicums and mushrooms, garnished with concassed tomatoes cooked in
butter.

1568—POULET SAUTÉ MIREILLE

Sauté the chicken in oil and add to it, when half-cooked, one chopped
onion, four concassed tomatoes, and one pimento cut into dice. Ten minutes
before serving, flavour with a small piece of crushed garlic.
Dish the chicken; pour the juice of the tomatoes into the sautépan; reduce to
half, and strain over the chicken.
Serve a timbale of rice, flavoured with saffron, separately.

1569—POULET SAUTÉ AUX MORILLES

Colour the chicken in butter and three-parts cook it; add to it two-thirds lb.
of morels, stewed in butter, and complete the cooking of the chicken, under
cover, in the oven.
Dish the chicken with the morels upon it; swill the sautépan with a
tablespoonful of brandy; add thereto the juice of the morels, two
tablespoonfuls of meat glaze, and one and one-half oz. of butter, and pour
this sauce over the chicken.

1570—POULET SAUTÉ NORMANDE

Half-sauté the chicken in butter, and set the pieces in a cocotte with one lb.
of peeled and sliced russet apples. Swill with a small glassful of liqueur
cider; put this liquor in the cocotte; cover, and set in the oven, that the
chicken may be completely cooked and the apples as well.
Serve the preparation, as it stands, in the cocotte.

1571—POULET SAUTÉ PARMENTIER

Brown the chicken in butter, and add one lb. of potatoes, raised by means of
an oval spoon-cutter, or cut into large dice, and already slightly frizzled in
butter.
Complete the cooking in the oven, and dish the chicken with the potatoes
arranged in heaps all round. Swill with a few tablespoonfuls of white wine;
add to it a tablespoonful of veal gravy; pour this over the chicken, and
sprinkle the latter with a pinch of chopped parsley.

1572—POULET SAUTÉ PIÉMONTAISE

Sauté the chicken in butter and dish it.
Swill with a few tablespoonfuls of white wine; add thereto a tablespoonful
of melted pale meat glaze, and pour this over the chicken. Sprinkle it at the
last moment with two oz. of nut-brown butter, and finally with chopped
parsley, and serve a timbale of rizotto with white truffles separately.

1573—POULET SAUTÉ PORTUGAISE

Sauté the chicken in butter and oil, and dish it. Drain away a portion of the
butter used in the cooking, add to the remainder a mite of crushed garlic and
a chopped half-onion; and, when the latter is fried, add four oz. of peeled
and concassed tomatoes, two oz. of sliced mushrooms, a few drops of white
wine, and a pinch of concassed parsley.
Complete the cooking of the whole, taking care to reduce all moisture.
Cover the chicken with its garnish, and surround it with half-tomatoes or
tomatoes stuffed with rice.

1574—POULET SAUTÉ PROVENÇALE

Sauté the chicken in oil and dish it. Swill with white wine and add thereto a
mite of crushed garlic, three oz. of concassed tomatoes, four anchovy fillets
cut into dice, twelve black olives stoned and parboiled, and a pinch of
chopped sweet basil.
Leave the whole to simmer for five minutes, and cover the chicken with it.

1575—POULET SAUTÉ STANLEY

Colour the chicken in butter, and complete its cooking under cover with
one-half lb. of minced onions. Dish it in a flat, earthenware cocotte, setting
a heap of mushrooms on either side of it; add one-third pint of cream to the
onions; simmer for ten minutes; rub through tammy, and reduce.
Finish this sauce with one oz. of butter, a little curry, and pour it over the
chicken.
Set ten slices of truffle on the latter.

1576—POULET SAUTÉ AUX TRUFFES

Half-sauté the chicken in butter; add six oz. of raw truffles, cut into slices,
and complete the cooking under cover. Dish; swill with a few
tablespoonfuls of Madeira; reduce; add three tablespoonfuls of half-glaze
sauce; finish with one and one-half oz. of butter, and pour this sauce over
the chicken.

1577—POULET SAUTÉ VAN DYCK

Cook the chicken in butter without letting it brown; swill with one-sixth
pint of cream; add one-sixth pint of suprême sauce, and reduce by a third.
Mix one-half lb. of young parboiled hop-sprouts to the sauce; simmer for
two minutes, and pour over the chicken, which should be dished in a
cocotte.

1578—POULET SAUTÉ VICHY

Colour the chicken in butter; add one-half lb. of half-cooked carrots à la
Vichy (No. 2061) to it, and complete the cooking of the chicken and the
carrots under cover in the oven.
Swill with a few tablespoonfuls of veal stock; dish the pullet, and cover it
with the garnish of carrots.

1579—POULET SAUTÉ VERDI

Prepare a border of rizotto à la Piémontaise.
Sauté the chicken in butter; set it in the centre of the border, and on the
latter arrange a crown of slices of foie gras, tossed in butter, alternated with
slices of truffle, resting against the chicken.
Swill with Asti wine; reduce; add three tablespoonfuls of veal stock and one
and one-half oz. of butter, and pour this sauce over the pieces of chicken.

1580—FILETS    1581—SUPRÊMES    1582—CÔTELETTES   

1583—AILERONS OF CHICKEN
The terms “Fillet” and “Suprême” are synonymous, and either one or the
other may be used for variety to express the same thing on a menu. They
are names given to the breast of the fowl, divided into two along the
sternum, and cleared of all skin. Each fillet or suprême comprises the large
and the minion fillets.
When suprêmes are taken from a small chicken, the minion fillets are not
removed; if the chicken be an ordinary one or a pullet, the minion fillets are
removed, cleared of all tendons, and twisted into rings or crescents, after
having been contised with slices of truffle that are half-inserted into the
little incisions, made at regular intervals in the meat with the point of a
knife.
Prepared in this way, these fillets are generally included in the garnish of
the suprêmes. Chicken ailerons and cutlets (the latter must not be mistaken
for those prepared from cooked meat and which are only a kind of
croquette) are suprêmes to which the humerus-bone of the wing is left
adhering.
Cutlets are always cut from such fowls as chickens à la Reine, or very
fleshy, spring chickens. The same rule applies to suprêmes: though,
sometimes, the latter are cut from pullets. But, in that case, as they would
be too large, they are cut into three or four very regular pieces, which are
slightly flattened, and trimmed to the shape of hearts or ovals; except when
they have to be stuffed.
In the latter case, they are opened in the thickness, by means of the point of
a small knife, to form sacks; and, in the resulting interstice the selected
stuffing is inserted, with the help of a piping-bag fitted with a little, even
pipe, and in a sufficient quantity to fill out the suprêmes well.
Suprêmes and cutlets are always cooked without liquor, or almost so; for
should any moistening liquid even approach the boil, it would immediately
harden them. If they be desired poached, it would be best to cook the whole
fowl, and cut them from the latter when it is cooked.
This is how they are prepared, according as to whether they be required
colourless or sautéd; though the brown method of preparing them is applied
more particularly to cutlets.
Cutlets or suprêmes sautéd: Season them with salt; roll them in flour; set
them in a vegetable pan containing some very hot clarified butter, and
quickly gild them on both sides. These pieces of fowl are so tender that they
are cooked and gilded at the same moment of time.
Cutlets or suprêmes prepared without colouration: Season them, and set
them in a vegetable-pan, containing some fresh, melted, unclarified butter.
Roll the suprêmes in this butter; add a few drops of lemon juice; thoroughly
seal the vegetable-pan, and put it in a very hot oven.
A few minutes suffice for the poaching of the suprêmes, which are known
to be ready when they seem resilient to the touch, and are perfectly white.
Important Remarks: Chicken Suprêmes or cutlets should never be allowed
to wait, lest they harden. They should be cooked quickly, at the last
moment; dished and served immediately. The shortest wait is enough to
spoil them, and to make an insipid and dry preparation of what should be an
exquisite dish.
N.B.—The recipes given hereafter for suprêmes may of course be applied
to fillets, cutlets, ailerons, blanc de poulet, &c.

1584—SUPRÊMES DE VOLAILLE AGNÈS SOREL

Line some oval buttered tartlet-moulds with mousseline forcemeat. Upon
the latter, put some raw, sliced mushrooms, tossed in butter; cover with
forcemeat so as to fill the mould, and poach in the bain-marie.
Turn out in a circle on a round dish; put a poached suprême on each tartlet;
coat with Allemande sauce; deck with a truffle girt by a ring of very red
tongue, and surround the suprême with a thread of pale, meat glaze.
1585—SUPRÊMES DE VOLAILLE ALEXANDRA
Poach the suprêmes dry. Dish them with a few slices of truffle set upon
them; coat them with Mornay sauce, flavoured with chicken essence, and
glaze quickly. Surround with small heaps of asparagus-heads, cohered with
butter.

1586—SUPRÊMES DE VOLAILLE AMBASSADRICE

Poach the suprêmes dry. Dish them; coat them with suprême sauce, and
surround them with lamb sweetbreads, studded with truffles and cooked
without colouration, alternated with faggots of asparagus-heads.

1587—SUPRÊMES DE VOLAILLE ARLÉSIENNE

Season and dredge the suprêmes, and toss them in clarified butter.
Meanwhile, fry in oil some egg-plant roundels and some seasoned and
dredged roundels of onion. Also prepare a garnish of tomatoes tossed in oil.
Dish the egg-plant roundels in a circle on a round dish; set the suprêmes
thereon, and garnish the latter with the tossed tomatoes and the fried onions,
set in small heaps upon them.
Serve a delicate, tomatéd half-glaze sauce separately.

1588—SUPRÊMES DE VOLAILLE BOISTELLE

Cut the suprêmes into heart shapes, and stuff them with mousseline
forcemeat combined with half its bulk of mashed raw mushrooms.
Put the suprêmes in a buttered vegetable-pan, with two-thirds lb. of peeled,
minced, raw mushrooms; season with salt, white pepper and lemon juice,
and set to poach slowly in a moderate oven.
Dish in the form of a crown, in a timbale, with the mushrooms in the centre.
Add to the liquor, which should only consist of the moisture of the
mushrooms, two and one-half oz. of butter and a few drops of lemon juice;
pour this sauce over the suprêmes, and complete with a pinch of chopped
parsley.
1589—SUPRÊMES DE VOLAILLE AUX CHAMPIGNONS, A
BLANC
Poach the suprêmes in a little mushroom cooking-liquor.
Dish them in the form of a crown, with some fine very white cooked
mushroom-heads. Coat them moderately with Allemande sauce, combined
with the cooking-liquor of the suprêmes.
Serve what remains of the sauce separately.

1590—SUPRÊMES DE VOLAILLE AUX CHAMPIGNONS,

A BRUN
Cook the suprêmes in clarified butter, as already described.
Dish them; surround them with mushrooms, minced raw and tossed in
butter, and coat them with a light mushroom sauce.

1591—SUPRÊMES DE VOLAILLE CHIMAY

Cook the suprêmes in clarified butter.
Dish them; garnish them with tossed morels and asparagus-heads, cohered
with butter, and surround with a thread of good thickened gravy.

1592—SUPRÊMES DE VOLAILLE CUSSY

Collop the suprêmes; slightly flatten each collop; trim them round, dredge
them, and toss them in butter.
Set each collop of suprême upon an artichoke-bottom about equal in size to
the former; put a thick slice of glazed truffle on each collop, and a very
white cock’s kidney upon each slice of truffle.
Serve a thickened gravy separately.

1593—SUPRÊMES DE VOLAILLE DORIA

Season and dredge the suprêmes, and toss them quickly in clarified butter.
Dish them and surround them with pieces of cucumber, shaped like garlic
cloves and cooked in butter.
When about to serve, sprinkle them with a little nut-brown butter, and a few
drops of lemon juice.

1594—SUPRÊMES DE VOLAILLE DREUX

Make some incisions, at short intervals, in the suprêmes, and half-insert into
these, alternate roundels of truffle and salted tongue. Poach them dry. Dish;
surround with a garnish of cocks’ combs and kidneys, and slices of truffle,
and pour a moderate quantity of Allemande sauce over this garnish.

1595—SUPRÊMES DE VOLAILLE ÉCARLATE

Incise the suprêmes as above; but garnish them only with roundels of
tongue. Poach them dry, and set them on oval, flat quenelles of mousseline
forcemeat, sprinkled with very red chopped tongue.
Coat with clear suprême sauce, that the red of the tongue may be seen.

1596—SUPRÊMES DE VOLAILLE ÉCOSSAISE

Poach the suprêmes.
Dish them; coat them with Écossaise sauce, and surround them with small
heaps of French beans, cohered with butter.

1597—SUPRÊMES DE VOLAILLE FAVORITE

Sauté the suprêmes in clarified butter.
Dish them in a crown, on tossed slices of foie gras, with three slices of
truffle on each suprême.
In their midst set a heap of asparagus-heads, cohered with butter, and serve,
separately, a sauceboat of light meat-glaze, buttered.

1598—SUPRÊMES DE VOLAILLE FINANCIÈRE

Sauté the suprêmes in clarified butter.
Dish them in the form of a crown, upon fried croûtons of the same size; in
their midst arrange a garnish à la financière (No. 1474), and coat the
suprêmes and their garnish with financière sauce.

1599—SUPRÊMES DE VOLAILLE AUX FONDS

D’ARTICHAUTS
Sauté the suprêmes in clarified butter.
Dish them with a garnish of raw artichoke-bottoms, sliced, tossed in butter,
and sprinkled with fine herbs. Sprinkle a few drops of nut-brown butter
over the suprêmes, and serve a thickened gravy separately.

1600—SUPRÊMES DE VOLAILLE GEORGETTE

Prepare as many “pommes Georgette” as there are suprêmes, and take care
to choose potatoes of the same size as the suprêmes.
Poach the suprêmes. Set one on each potato, with a fine slice of truffle in
the middle, and arrange in the form of a crown on a round dish.

1601—SUPRÊMES DE VOLAILLE HENRI  IV.

Collop the suprêmes; slightly flatten the collops, and trim them round.
Season and dredge them; sauté them in clarified butter, and set each collop
on an artichoke bottom, slightly garnished with buttered meat-glaze.
Serve a Béarnaise sauce separately.

1602—SUPRÊMES DE VOLAILLE HONGROISE

Prepare some pilaff rice, combined with concassed tomatoes, and dish it in
a shallow timbale.
Season the suprêmes with paprika; toss them in clarified butter, and set
them in a timbale, upon the pilaff rice.
Swill the vegetable-pan with a few tablespoonfuls of cream; add the
necessary quantity of Hongroise sauce, and coat the suprêmes with this
sauce.