Century Dictionary and Cyclopedia
- n. A note; a familiar note.
- n. the flesh of a chicken used for food
“And, if you were to send a poulet to a fine woman, in such a hand, she would think that it really came from the poulailler; which, by the bye, is the etymology of the word poulet; for Henry the Fourth of France used to send billets-doux to his mistresses by his poulailler, under pretense of sending them chickens; which gave the name of poulets to those short, but expressive manuscripts.”
“To poulet, or not to poulet, that is our question.”
“She squatted over a charcoal pit, cooking an aromatic chicken and gravy called poulet pays en sauce.”
“And, if you were to send a 'poulet' to a fine woman, in such a hand, she would think that it really came from the”
“a gendarme is 'poulet', the word for chicken in French.”
“Pre-order your poulet rouge, a slow-growing French breed of chicken prized for its rich flavor, from Evensong ($5 per pound).”
“Created by the founder of Le Cordon Bleu cookery school, Rosemary Hume – rather than her better-known business partner, celebrity florist Constance Spry, as is often claimed – poulet reine Elizabeth, as it was originally known, was a deliberate and tactful compromise between the luxurious and the thrifty for a country still under the dreary yoke of postwar rationing.”
“The recipe I like has three main ingredients: artichokes, foie gras and a poulet de Bresse.”
“Once in a while the poulet roti came out with an ever-so-slight taste of Égoiste, and the Acqua di Parma samples exhibited just a soupçon of Acqua di Frogslegs.”
“He has ordered her poulet à la crème and she is pleasantly surprised by the creamy chicken, mushroom and onion dish.”
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