volaille

• “Suprême de volaille van Put (named after the chef) was a boned chicken breast stuffed with pâté de foie gras and mushrooms.”

  What I Ate On Mars

• “Also foie de volaille = chicken liver le volailler la volaillère = dealer in poultry and poultry products, poulterer”

  Simon & Schuster: Words in a French Life

• “He had already telephoned his maman for her stuffing recipe, which calls for morilles, foie de volaille, marrons, jambon cru, cèpes, gésiers, and cognac.”

  Simon & Schuster: Words in a French Life

• “Mettre le foie de la dinde + 2 ou 3 foies de volaille dans le saladier + le gésier + le porc haché (300 g) avec veau haché (300 g) ou jambon cru avec échalotes (3 ou 4), ail (3 gousses), et persil.”

  French Word-A-Day:

• “We had terrific food, featuring Maureen's counterintuitive coconut-crusted tofu with mango salsa, Jay Lake's Tibetan momos, Mikey's chicken mole and chocolate ganache in cajeta sauce, and my own homemade pate de foies de volaille, handmade ravioli with herbed goat cheese, and black roux gumbo a la Chef Francoise le Vison now a motel owner in Page, AZ.”

  Down From The Mountain

• “The mouth-watering highlight of the menu, the volaille de bresse, consists of boneless, free-range chicken specially raised in Burgundy.”

  Forbes: World's Most Expensive Restaurants © Shutterstock Tokyo:...

• “And the chickens~chickens are a rhapsody here, fat yellow-skinned and pink-fleshed birds that beg to be made into caldo de pollo or, if I'm feeling fancy, a super suprême de volaille florentine, or pipian, or ... mercy, I think I have to hie me to the mercado this morning and bring home a bird, fresh and ready for~hmmm, what shall it be today?”

  Another Inequity for Mexico

• “In French, a boned chicken breast is called a supreme de volaille.”

  Simon & Schuster: THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

• “This is called the tenderloin in English and the blanc de volaille in French.”

  Simon & Schuster: THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

• “Spatulas were caked with mousseline de volaille, whisks were encrusted with oeufs à la Bourguignonne, bulb basters were plugged with beurre d-anchois, and the dried batters that coated some baking dishes were like hardened deposits of lunar cement.”

  Skinny Legs and All

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