— Ailerons de, brais6e aux navets.— Braised
wings, with mashed turnips.
— Ballotines. — Boned and stuffed legs, braised ;
served with spinach, tomatoes, or other suitable
garnish.
— en Blanquette. — Stewed in white sauce with
sliced preserved mushrooms.
— bouillie au C6leri. — Boiled, with a white sauce
flavoured with celery, and garnished with braised
celery.
— bouillie aux Huitres.— Boiled, with oyster sauce.
I
TURKEY
121
Dinde bouillie, sauce Persil.— Boiled, with parsley
sauce.
— brais^e aux 6pinards.— Braised breasts, with
spinach.
— brais^e k rindienne.— Stuffed legs, braised,
finished in curry sauce, and served with boiled
rice.
— k la Chipolata. — Larded and stuffed with sausage
meat or veal forcemeat and roasted, dished up with
a ragout of small sausages, squares of fried bacon,
button mushrooms, quenelles, and sliced truffles
heated in madere sauce.
— euisses de, farcies k la Garibaldi.— Legs,
boned, stuffed with chicken and veal forcemeat,
truffles, chopped ham and tongue, and braised ;
served with small macaroni and rice timbales ;
sauce tomate.
— k l’^touffade aux concombres.— Stewed in
the oven in brown sauce, garnished with braised
cucumbers.
— Filets de, k la Chicoree.— Braised fillets with
endive or chicory puree.
— Filets de, k la Cardinal. — Breasts, stewed
in white sauce, coloured with tomato puree,
garnished with stewed crawfish-tails and lobster
corals.
— frite It la Tomate. — Cold turkey cut into pieces,
seasoned, egged, crumbed, and fried in deep fat ;
served with tomato sauce.
— a la Godard. — Breast, larded, stuffed with veal
forcemeat, sliced sweetbread, mushrooms, and
braised ; garnished with sliced truffles, mushroom
heads, cocks’ combs, turned olives and chicken
quenelles ; madere sauce.
— grillee k la Diable. — Cold roast turkey cut into
pieces, spread with devilled butter, and grilled ;
served with a sharp sauce flavoured with curry.
— aux Morilles. — Stewed in white sauce with
morels (a species of mushrooms).
— k la Provencale. — Stuffed, with finely chopped
boiled onions, breadcrumbs, chopped parsley, egg
yolks, sliced truffles and seasoning, and roasted ;
served with tomato sauce.
— k la Reyniere. — Roast, dished up, garnished with
small fried sausages and chestnuts, cooked in
chicken stock ; served with brown sauce containing
finely chopped and braised liver.
— k la St. James. — Stuffed, with sausage meat,
chopped cooked turkey liver and shallot seasoning,
and roasted ; served with brown sauce. Small
shapes of cranberry jelly are served separately.
F
122 POULTRY ( VOLAILLE )
Dinde & la Toulouse.— Boiled, dished up with a
ragout of sliced mushrooms, sliced sweetbread,
sliced truffles, cocks’ combs and forcemeat
quenelles heated in allemande or veloute sauce.
— a la Yorkshire. — Boned turkey stuffed with
forcemeat and slices of cooked York ham, braised
or boiled ; garnished with groups of vegetable
macedoine, and served with ham sauce.
Dindonneau saute aux Champignons.— Young
turkey, stewed, with sliced mushrooms.
— braise au Madere. — Braised, finished in
Madeira sauce.
OIE— GOOSE.
Note. — In those cases where the bird is cooked
whole it can be served as remove (releve) .
Oie kl’Anglaise. — Roast, stuffed with sage and onion
filling and roasted ; served with apple sauce
(separately) and gravy or brown sauce.
— saut£e a la Bourgeoise.— Broiled and stewed,
with green peas, braised carrots, and button onions.
Page 70
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— Ailerons de, brais6e aux navets.— Braised
wings, with mashed turnips.
— Ballotines. — Boned and stuffed legs, braised ;
served with spinach, tomatoes, or other suitable
garnish.
— en Blanquette. — Stewed in white sauce with
sliced preserved mushrooms.
— bouillie au C6leri. — Boiled, with a white sauce
flavoured with celery, and garnished with braised
celery.
— bouillie aux Huitres.— Boiled, with oyster sauce.
I
TURKEY
121
Dinde bouillie, sauce Persil.— Boiled, with parsley
sauce.
— brais^e aux 6pinards.— Braised breasts, with
spinach.
— brais^e k rindienne.— Stuffed legs, braised,
finished in curry sauce, and served with boiled
rice.
— k la Chipolata. — Larded and stuffed with sausage
meat or veal forcemeat and roasted, dished up with
a ragout of small sausages, squares of fried bacon,
button mushrooms, quenelles, and sliced truffles
heated in madere sauce.
— euisses de, farcies k la Garibaldi.— Legs,
boned, stuffed with chicken and veal forcemeat,
truffles, chopped ham and tongue, and braised ;
served with small macaroni and rice timbales ;
sauce tomate.
— k l’^touffade aux concombres.— Stewed in
the oven in brown sauce, garnished with braised
cucumbers.
— Filets de, k la Chicoree.— Braised fillets with
endive or chicory puree.
— Filets de, k la Cardinal. — Breasts, stewed
in white sauce, coloured with tomato puree,
garnished with stewed crawfish-tails and lobster
corals.
— frite It la Tomate. — Cold turkey cut into pieces,
seasoned, egged, crumbed, and fried in deep fat ;
served with tomato sauce.
— a la Godard. — Breast, larded, stuffed with veal
forcemeat, sliced sweetbread, mushrooms, and
braised ; garnished with sliced truffles, mushroom
heads, cocks’ combs, turned olives and chicken
quenelles ; madere sauce.
— grillee k la Diable. — Cold roast turkey cut into
pieces, spread with devilled butter, and grilled ;
served with a sharp sauce flavoured with curry.
— aux Morilles. — Stewed in white sauce with
morels (a species of mushrooms).
— k la Provencale. — Stuffed, with finely chopped
boiled onions, breadcrumbs, chopped parsley, egg
yolks, sliced truffles and seasoning, and roasted ;
served with tomato sauce.
— k la Reyniere. — Roast, dished up, garnished with
small fried sausages and chestnuts, cooked in
chicken stock ; served with brown sauce containing
finely chopped and braised liver.
— k la St. James. — Stuffed, with sausage meat,
chopped cooked turkey liver and shallot seasoning,
and roasted ; served with brown sauce. Small
shapes of cranberry jelly are served separately.
F
122 POULTRY ( VOLAILLE )
Dinde & la Toulouse.— Boiled, dished up with a
ragout of sliced mushrooms, sliced sweetbread,
sliced truffles, cocks’ combs and forcemeat
quenelles heated in allemande or veloute sauce.
— a la Yorkshire. — Boned turkey stuffed with
forcemeat and slices of cooked York ham, braised
or boiled ; garnished with groups of vegetable
macedoine, and served with ham sauce.
Dindonneau saute aux Champignons.— Young
turkey, stewed, with sliced mushrooms.
— braise au Madere. — Braised, finished in
Madeira sauce.
OIE— GOOSE.
Note. — In those cases where the bird is cooked
whole it can be served as remove (releve) .
Oie kl’Anglaise. — Roast, stuffed with sage and onion
filling and roasted ; served with apple sauce
(separately) and gravy or brown sauce.
— saut£e a la Bourgeoise.— Broiled and stewed,
with green peas, braised carrots, and button onions.