oblong or oval shapes of game farce mixed with
chopped truffle, steamed, and served with a rich
truffle sauce.
— de Lievre a la Richelieu.— Boudins of hare
farce with truffle salpicon in centre, steamed in
oven, and served with rich truffle sauce.
— de Sangliep. — Wild boar boudins, poached, and
served with bigarade sauce.
— de Veau. — Veal boudins, poached or steamed in
oven, served with cream or veloute sauce.
Bouchees or Petites Bouchees.
Bouchees are, unless otherwise stated, small puff-
paste cases filled with certain savoury preparations of
either fish, meat, poultry or game.
Bouchees a FAstpaehan.— Very small puff-paste
patties filled with coarse-grain seasoned Russian
caviare.
— de GibieP. — Game patties.
— de HomaPd. — Lobster patties.
— aux Huitpes.— Oyster patties.
— de Jambon. — Ham patties.
— a la Modepne. — Small bouchee cups lined thinly
with potato puree, and filled with chicken salpicon.
• — a la Montglas. — Puff-paste patty cases filled with
chicken fillets, sweetbread, mushrooms and truffles
cut in dice, and moistened with white sauce.
• — a la Ppineesse. — Puff-paste cases filled with
minced ortolan fillets and truffles (brown sauce).
- a la Reine. — Puff-paste cases filled with minced
chicken fillets, ham or tongue, mushrooms and
truffles (white sauce).
• — a la Toulouse. — Puff-paste cases filled with veal
fillets, chicken, cocks’ combs, mushrooms and
truffles cut in dice (white sauce).
— de Volaille. — Chicken patties.
Cannelons.
Cannelons are small rolls of puff paste filled with a
savoury mince of game, poultry, meats, etc. They are
either egged and baked in the oven, or egged and
rolled in crushed vermicelli or breadcrumbs, and fried
in clarified butter or dripping.
Cannelons a la pup6e de champignons.— Can-
nelons filled with mushroom pur£e.
— a la pupee de gibiep. — Cannelons filled with
game puree.
— aux saucisses. — Sausage meat cannelons.
8o
ENTREES
Cannelons k la puree de trufFes. — Cannelons
filled with truffle puree.
— k la puree de volaille.— Cannelons filled with
chicken farce.
Vol-au-Vent.
The name vol-au-vent is given to a light puff-paste
crust made oval or round in shape, the interior of which
is filled with delicately flavoured ragouts of fish,
lobster, oyster, etc., meat, veal, rabbit, and sweet-
bread or chicken. This dish is always served hot.
For other fillings see Bouchees.
Vol-au-Vent k la Chambord. — Small fish
quenelles, mushrooms and truffles heated up in
veloute sauce, and filled into vol-au-vent cases.
— la Duehesse. — Boned boiled fowl, cut up small,
with mushrooms and truffles, heated in supreme
sauce, and filled into vol-au-vent cases.
— k la Financiere. — A brown stew of sweetbread,
truffles, cocks’ combs, kernels, small chicken
quenelles, mushrooms and stoned olives, dressed
in vol-au-vent.
— k la Toulouse. — A white stew of small chicken
quenelles, truffles, mushrooms and veal fillets,
dressed in vol-au-vent.
Coquilles, etc.
Coquilles are scallop shells, filled with coarsely
minced meats, etc., baked in the oven to brown the
surface.
Coquilles de Volaille truffee. — Chicken fillets
minced and mixed with truffle and white sauce,
baked in shells.
— de Champignons. — Mushroom and white sauce
baked in shells.
— de Cervelle de Veau. — Calf’s brain and white
sauce baked in shells.
— de Perdreau. — Partridge fillets baked in shells.
— de poulet k ia Cardinal.— Minced chicken and
crayfish tails baked in shells.
Page 45
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oblong or oval shapes of game farce mixed with
chopped truffle, steamed, and served with a rich
truffle sauce.
— de Lievre a la Richelieu.— Boudins of hare
farce with truffle salpicon in centre, steamed in
oven, and served with rich truffle sauce.
— de Sangliep. — Wild boar boudins, poached, and
served with bigarade sauce.
— de Veau. — Veal boudins, poached or steamed in
oven, served with cream or veloute sauce.
Bouchees or Petites Bouchees.
Bouchees are, unless otherwise stated, small puff-
paste cases filled with certain savoury preparations of
either fish, meat, poultry or game.
Bouchees a FAstpaehan.— Very small puff-paste
patties filled with coarse-grain seasoned Russian
caviare.
— de GibieP. — Game patties.
— de HomaPd. — Lobster patties.
— aux Huitpes.— Oyster patties.
— de Jambon. — Ham patties.
— a la Modepne. — Small bouchee cups lined thinly
with potato puree, and filled with chicken salpicon.
• — a la Montglas. — Puff-paste patty cases filled with
chicken fillets, sweetbread, mushrooms and truffles
cut in dice, and moistened with white sauce.
• — a la Ppineesse. — Puff-paste cases filled with
minced ortolan fillets and truffles (brown sauce).
- a la Reine. — Puff-paste cases filled with minced
chicken fillets, ham or tongue, mushrooms and
truffles (white sauce).
• — a la Toulouse. — Puff-paste cases filled with veal
fillets, chicken, cocks’ combs, mushrooms and
truffles cut in dice (white sauce).
— de Volaille. — Chicken patties.
Cannelons.
Cannelons are small rolls of puff paste filled with a
savoury mince of game, poultry, meats, etc. They are
either egged and baked in the oven, or egged and
rolled in crushed vermicelli or breadcrumbs, and fried
in clarified butter or dripping.
Cannelons a la pup6e de champignons.— Can-
nelons filled with mushroom pur£e.
— a la pupee de gibiep. — Cannelons filled with
game puree.
— aux saucisses. — Sausage meat cannelons.
8o
ENTREES
Cannelons k la puree de trufFes. — Cannelons
filled with truffle puree.
— k la puree de volaille.— Cannelons filled with
chicken farce.
Vol-au-Vent.
The name vol-au-vent is given to a light puff-paste
crust made oval or round in shape, the interior of which
is filled with delicately flavoured ragouts of fish,
lobster, oyster, etc., meat, veal, rabbit, and sweet-
bread or chicken. This dish is always served hot.
For other fillings see Bouchees.
Vol-au-Vent k la Chambord. — Small fish
quenelles, mushrooms and truffles heated up in
veloute sauce, and filled into vol-au-vent cases.
— la Duehesse. — Boned boiled fowl, cut up small,
with mushrooms and truffles, heated in supreme
sauce, and filled into vol-au-vent cases.
— k la Financiere. — A brown stew of sweetbread,
truffles, cocks’ combs, kernels, small chicken
quenelles, mushrooms and stoned olives, dressed
in vol-au-vent.
— k la Toulouse. — A white stew of small chicken
quenelles, truffles, mushrooms and veal fillets,
dressed in vol-au-vent.
Coquilles, etc.
Coquilles are scallop shells, filled with coarsely
minced meats, etc., baked in the oven to brown the
surface.
Coquilles de Volaille truffee. — Chicken fillets
minced and mixed with truffle and white sauce,
baked in shells.
— de Champignons. — Mushroom and white sauce
baked in shells.
— de Cervelle de Veau. — Calf’s brain and white
sauce baked in shells.
— de Perdreau. — Partridge fillets baked in shells.
— de poulet k ia Cardinal.— Minced chicken and
crayfish tails baked in shells.