From Auguste Escoffier's Ma Cuisine (1934)

Abstract

BUTCHER’S MEATS In a general sense, the term "poultry" applies to turkeys, geese, ducks, and pigeons as well as chickens; but culinarily, only chickens are meant when the word "Poultry" appears on menus. In cooking, four qualities of chicken are distinguished, each with a well-defined role and use: 1° Poulardes and capons, generally served whole, for sautéing and as roasts; 2° Chickens known as "à la Reine," used mainly for sautéing and as roasts; 3° Grain-fed chickens, suitable for casserole preparations or grilling; 4° Poussins, served only in cocotte, grilled, or breaded English style. The suprêmes and wing tips of poultry, ranked among the finest entrées, are provided by Reine chickens or grain-fed chickens.