— k la Edouapd. VII. — Stuffed with cooked rice and
foie-gras, cut in dice braised white, and finished in
supreme sauce slightly flavoured with curry ; gar-
nished with diamonds of Spanish pimientos ; served
in casserole.
— bpaise a 1’EstPagon. — Braised, with tarragon
sauce.
— saute a la Fpan^aise. — Parboiled and braised,
finished in white wine sauce, with sliced truffles
and mushrooms.
— bpaise a la Gapfield. — Braised (breast larded),
served with a brown sauce mixed with cranberry
jelly.
— au gTOS sel. — Braised (breast larded and covered
with strips of lemon rind), served with demi-glace
sauce, containing a little coarse freezing salt added
just before serving (hence the name, gros sel).
— a l’lvoipe. — Braised, sauced over with a rich
ivory-coloured supreme sauce.
— a la Pepigueux. — Stuffed with forcemeat and
chopped truffles and roasted ; served with perigueux
sauce and chicken quenelles.
— a la Piemontaise. — Stuffed with forcemeat and
sliced truffles and roasted, served with tomato
sauce and ravioli paste quenelles, stuffed with veal
forcemeat and tomato puree.
— Ragout de, aux Petits Pois.— Stewed in brown
sauce, with green peas.
— a la Regenee. — Stuffed and braised, with white
supreme sauce and sliced truffles.
— bpaise a la St. Cloud. — Braised (breast larded
with strips of truffles and bacon) ; Madeira sauce.
— bpaise aux tpuffes.— Braised (breast larded
with truffles) and served with perigueux sauce.
— Quenelles de, a la Vatel. — Poached forcemeat
quenelles made of capon, chopped truffles and
mushrooms, served with a brown truffle sauce.
— haehis de, a la VietOPia.— Minced, reheated
in supreme sauce, with poached eggs, sprinkled
over with finely chopped truffles.
120 POULTRY ( V0LA1LLE )
Chapon en Supreme.— Blanched and boiled in rich
stock, skin removed when jointed ; finished in
supreme sauce and garnished with slices of truffles,
mushrooms, and cocks’ combs.
— Timbales de, k la Prineesse. — Timbales of
capon forcemeat mixed with chopped truffles ;
poached, and served with supreme sauce.
Poularde braisee k la Chieor^e.— Braised, with
stewed endive or chicory.
— en petit Deuil. — Braised capon or poularde, with
whole truffles inserted in bird whilst braising ; cut
upand finished in veloute sauce.
— a la Dora. — Stuffed with cooked rice mixed with
dice shapes of foie-gras and truffles, and braised
whole (white), dressed on rice socle; garnished
with artichoke bottoms, and sauced over with
supreme.
— Grand Due. — Fat pullet or poularde, fried in
casserole and braised thin with a rich brown sauce
flavoured with port wine and old brandy ; garnished
with asparagus points, slice of foie-gras, and truffles.
— aux Lasagnes. — Braised, with stewed nouilles.
— a la Milton. — Galantine of capon or poularde,
braised in white stock, served with supreme sauce
and garnished with truffles, mushrooms, and cocks’
combs. (
— fareie a la Perigueux.— Stuffed with force-
meat and truffles, and braised ; served with truffle
sauce.
— bouillie a la Turque. — Boiled, cut up, dressed
in a rice border with tomato sauce.
— sautee a la St. Valentin. — Stewed, with finely
chopped truffles and mushrooms, garnished with
mushroom heads, hard boiled yolks of eggs, fleurons
(small half-moon shapes of puff paste, baked) and
chopped parsley, served with orange sauce, reduced
with sherry.
DINDE— TURKEY.
Dinde en Brioche. — Fricasseed, dressed in a border
of mashed potatoes browned in the oven.
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— k la Edouapd. VII. — Stuffed with cooked rice and
foie-gras, cut in dice braised white, and finished in
supreme sauce slightly flavoured with curry ; gar-
nished with diamonds of Spanish pimientos ; served
in casserole.
— bpaise a 1’EstPagon. — Braised, with tarragon
sauce.
— saute a la Fpan^aise. — Parboiled and braised,
finished in white wine sauce, with sliced truffles
and mushrooms.
— bpaise a la Gapfield. — Braised (breast larded),
served with a brown sauce mixed with cranberry
jelly.
— au gTOS sel. — Braised (breast larded and covered
with strips of lemon rind), served with demi-glace
sauce, containing a little coarse freezing salt added
just before serving (hence the name, gros sel).
— a l’lvoipe. — Braised, sauced over with a rich
ivory-coloured supreme sauce.
— a la Pepigueux. — Stuffed with forcemeat and
chopped truffles and roasted ; served with perigueux
sauce and chicken quenelles.
— a la Piemontaise. — Stuffed with forcemeat and
sliced truffles and roasted, served with tomato
sauce and ravioli paste quenelles, stuffed with veal
forcemeat and tomato puree.
— Ragout de, aux Petits Pois.— Stewed in brown
sauce, with green peas.
— a la Regenee. — Stuffed and braised, with white
supreme sauce and sliced truffles.
— bpaise a la St. Cloud. — Braised (breast larded
with strips of truffles and bacon) ; Madeira sauce.
— bpaise aux tpuffes.— Braised (breast larded
with truffles) and served with perigueux sauce.
— Quenelles de, a la Vatel. — Poached forcemeat
quenelles made of capon, chopped truffles and
mushrooms, served with a brown truffle sauce.
— haehis de, a la VietOPia.— Minced, reheated
in supreme sauce, with poached eggs, sprinkled
over with finely chopped truffles.
120 POULTRY ( V0LA1LLE )
Chapon en Supreme.— Blanched and boiled in rich
stock, skin removed when jointed ; finished in
supreme sauce and garnished with slices of truffles,
mushrooms, and cocks’ combs.
— Timbales de, k la Prineesse. — Timbales of
capon forcemeat mixed with chopped truffles ;
poached, and served with supreme sauce.
Poularde braisee k la Chieor^e.— Braised, with
stewed endive or chicory.
— en petit Deuil. — Braised capon or poularde, with
whole truffles inserted in bird whilst braising ; cut
upand finished in veloute sauce.
— a la Dora. — Stuffed with cooked rice mixed with
dice shapes of foie-gras and truffles, and braised
whole (white), dressed on rice socle; garnished
with artichoke bottoms, and sauced over with
supreme.
— Grand Due. — Fat pullet or poularde, fried in
casserole and braised thin with a rich brown sauce
flavoured with port wine and old brandy ; garnished
with asparagus points, slice of foie-gras, and truffles.
— aux Lasagnes. — Braised, with stewed nouilles.
— a la Milton. — Galantine of capon or poularde,
braised in white stock, served with supreme sauce
and garnished with truffles, mushrooms, and cocks’
combs. (
— fareie a la Perigueux.— Stuffed with force-
meat and truffles, and braised ; served with truffle
sauce.
— bouillie a la Turque. — Boiled, cut up, dressed
in a rice border with tomato sauce.
— sautee a la St. Valentin. — Stewed, with finely
chopped truffles and mushrooms, garnished with
mushroom heads, hard boiled yolks of eggs, fleurons
(small half-moon shapes of puff paste, baked) and
chopped parsley, served with orange sauce, reduced
with sherry.
DINDE— TURKEY.
Dinde en Brioche. — Fricasseed, dressed in a border
of mashed potatoes browned in the oven.