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men001142_Hotel Terminus, menu, pages 14-15 <br> <br> <br> ENTREES OF FOWL <br> Capon boiled plain <br> - with tarragon <br> - with rice <br> Fowl boiled <br> - with tarragon <br> - with gravy sauce <br> - with rice <br> - a la Demidoff <br> - en marinade <br> - a la Marengo <br> - a la chasseur <br> - a la portugaise <br> - with asparagus points <br> - in capilotade <br> - in fricassee <br> - a la tartare <br> - fried <br> - with olives <br> - devilled <br> - with oysters <br> - a la financiere <br> - a la Toulouse <br> - with truffles <br> Supreme a la royale <br> Fowl cutlets a la marechale <br> - with truffles <br> Blanquette with mushrooms <br> - with truffles <br> Indian curry <br> Croquettes of fowl <br> Rissoles of fowl <br> Mayonnaise of chicken <br> Quenelles of chicken <br> Fowl salade or remoulade sauce <br> Chaufroix <br> Truffled galantine <br> Fowl livers <br> Giblets a la bourgeoise <br> Pilaff with fowl livers <br> <br> <br> ENTRÉES DE VOLAILLE <br> Chapon au gros sel <br> - a l’estragon <br> - au riz <br> Poulet au gros sel <br> - a l’estragon <br> - au consomme <br> - au riz <br> - a la Demidoff <br> - en marinade <br> - a la Marengo <br> - a la chasseur <br> - a la portugaise <br> - pointes d’asperges <br> - en capilotade <br> - en fricassee <br> - a la tartare <br> - frit, sauce poivrade <br> - aux olives <br> - a la diable <br> - aux huitres <br> - a la financiere <br> - a la Toulouse <br> - aux truffes <br> Supreme a la royale <br> Côtes de volaille à la maréchale <br> - aux truffes <br> Blanquette aux champignons <br> - aux truffes <br> Kari a l’indienne <br> Croquettes de volaille <br> Rissoles de volaille <br> Mayonnaise de volaille <br> Quenelles de volaille <br> Salade de volaille, ou remoulade <br> Chaufroix <br> Galantine truffee <br> Brochette de foies de volaille <br> Abtis a la bourgeoise <br> Pilaff de foies de volaille <br>