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HoudansThe three varieties of poultry in the French class are the Houdans, Crevecoeurs and La Fleche.  Of these the Houdans (fig. 32) are conceded to be the most popular and profitable, being bred to a great extent throughout the entire country. Functionality
They are hardy and prolific layers of large, white eggs. For table purposes they are among the best fowls. They have small bones and the flesh is tender and delicious. The chicks are sprightly, active, and feather rapidly. They are nonsitters and light feeders; like the Leghorns, they may be fed at a small cost as compared with some of the larger breeds. Description
They are of medium size and of a mottled white plumage, black and white intermixed, the black slightly predominating, wing bars and secondaries, black; primaries, black and white intermixed. Houdans are a crested variety, having a leaf comb, shaped somewhat like the letter V, which rests against the crest; crest of cock is large, well fitted upon the crown of the head, falling backward upon the neck, and composed of feathers similar in shape and texture to those of the hackle. The crest of the female is large, compact, and regular, inclining backward in an unbroken mass. A peculiarity of the breed is their having five toes, like the Dorkings; shanks and toes are of a pinkish-white color. Characteristics
The standard weight of Houdans is:
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