Beauvilliers was also celebrated for his supreme de volaille, and for his cotelette a la Soubise.
"Reminiscences of Captain Gronow" by Rees Howell Gronow
The ground or body of Potages must always be very good broth of Mutton, Veal and Volaille.
"The Closet of Sir Kenelm Digby Knight Opened" by Kenelm Digby
Fois de volaille, sautee, a la Bordelaise.
"Fifth Avenue" by Arthur Bartlett Maurice
Pain de volaille, 300.
"The Century Cook Book" by Mary Ronald