— aux Chataignes. — Stuffed with veal forcemeat,
mixed with blanched chestnuts (cooked whole) and
braised ; served with apple sauce (separately).
— Chipolata. — Roast or braised, dished up with
chipclata garnishing ( see Dinde a la Chipolata) ;
served with apple sauce.
— Dauphinoise. — Stuffed, wi,th chestnut puree and
chopped and braised shallot ; served with brown
sauce blended with orange juice and shredded
orange rind.
— A 1’EtOUffade. — Stuffed, with boiled chopped
onions, sausage meat, breadcrumbs and seasoning ;
braised in oven, dished up with a border of glazed
turnips, brown sauce.
— a la Mont Vernon. — Stuffed with boiled chopped
onions and mashed potatoes ; dressed in border
of halves of apples, baked brown with goose grease
in the oven, and served with brown sauce flavoured
with red currant jelly.
— & l’Orange. — Par-roasted, stewed or braised ;
garnished with sliced oranges, and served with
orange sauce.
— Boudins de foie-gras Parisienne.— Small goose
liver sausages, broiled, dished in the centre of a
border of mashed potatoes, served with madere sauce.
— Quenelles de Foie-gras P6rigueux.— Goose
liver quenelles, poached ; served with truffle sauce.
— braisee k la Polonaise. — Braised, garnished
with sourcrout (sauerkraut), veal quenelles and
small smoked pork sausages.
ENTREES OF PIGEON
123
Timbales d’Oie, aux truffes.— Goose liver tim-
bales, poached in the oven and served with perigord
sauce.
Pat6 de Foie-gras chaud.— Hot goose liver pie.
PIGEON— PIGEON.
Pigeon farei braise.— Braised stuffed pigeon.
— braise aux Champignons. — Braised pigeon
with mushrooms.
— Chartreuse de, k la Rouennaise.— Braised,
dressed in a border of carrots, turnips, braised
savoy cabbage, and small pieces of boiled pickled
pork ; garnished with slices of smoked pork
sausages, and served with demi-glace sauce.
— Compote de, a l’Am^rieaine.— Stewed, with
small pieces of fried bacon and small onions,
slightly sugared and fried in butter, served with
brown sauce flavoured with cranberry jelly.
— Compote de, ala Bourgeoise.— Broiled, stewed
in brown sauce flavoured with claret and savoury
herbs ; served with young carrots, green peas and
glazed button onions.
— Compote de, aux Champignons. — Stewed,
with mushrooms.
— en Compote aux Petits Pois.— Stewed pigeons
with green peas.
— Compote de, a la Rentiere.— Braised, stewed
in brown sauce, enriched with a liaison of egg-
yolks and fresh butter.
— Cotelettes de, aux Champignons.— As above,
served with stewed sliced mushrooms.
— Cotelettes de, aux Petits Pois.— As above,
garnished with green peas.
— Cotelettes de, aux pointes d’Asperges.—
Boned, cut in halves, seasoned and shaped into
cutlets, parbroiled, pressed, egged, crumbed and
fried in butter ; served with a brown sauce flavoured
with sherry or port wine, and garnished with
stewed asparagus points.
— Cotelettes de, a la Proven^ale. — Boned,
excepting legs, cut in halves, and seasoned, broiled
in oil, pressed, immersed in oiled butter, crumbed
and fried in butter ; served with proven5ale
sauce.
— Cotelettes de, au Supreme.— Boned, cut in
halves, seasoned, fried, pressed, covered with
chicken salpicon and truffles, shaped into cutlets,
egged, crumbed and fried ; served with veloute
sauce.
124 POULTRY ( VOLAILLE )
Pigeon A la Crapaudine.— Split open, put on
skewers, egged, crumbed and broiled ; served with
brown sauce, stoned olives and sliced truffles.
Page 71
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
— aux Chataignes. — Stuffed with veal forcemeat,
mixed with blanched chestnuts (cooked whole) and
braised ; served with apple sauce (separately).
— Chipolata. — Roast or braised, dished up with
chipclata garnishing ( see Dinde a la Chipolata) ;
served with apple sauce.
— Dauphinoise. — Stuffed, wi,th chestnut puree and
chopped and braised shallot ; served with brown
sauce blended with orange juice and shredded
orange rind.
— A 1’EtOUffade. — Stuffed, with boiled chopped
onions, sausage meat, breadcrumbs and seasoning ;
braised in oven, dished up with a border of glazed
turnips, brown sauce.
— a la Mont Vernon. — Stuffed with boiled chopped
onions and mashed potatoes ; dressed in border
of halves of apples, baked brown with goose grease
in the oven, and served with brown sauce flavoured
with red currant jelly.
— & l’Orange. — Par-roasted, stewed or braised ;
garnished with sliced oranges, and served with
orange sauce.
— Boudins de foie-gras Parisienne.— Small goose
liver sausages, broiled, dished in the centre of a
border of mashed potatoes, served with madere sauce.
— Quenelles de Foie-gras P6rigueux.— Goose
liver quenelles, poached ; served with truffle sauce.
— braisee k la Polonaise. — Braised, garnished
with sourcrout (sauerkraut), veal quenelles and
small smoked pork sausages.
ENTREES OF PIGEON
123
Timbales d’Oie, aux truffes.— Goose liver tim-
bales, poached in the oven and served with perigord
sauce.
Pat6 de Foie-gras chaud.— Hot goose liver pie.
PIGEON— PIGEON.
Pigeon farei braise.— Braised stuffed pigeon.
— braise aux Champignons. — Braised pigeon
with mushrooms.
— Chartreuse de, k la Rouennaise.— Braised,
dressed in a border of carrots, turnips, braised
savoy cabbage, and small pieces of boiled pickled
pork ; garnished with slices of smoked pork
sausages, and served with demi-glace sauce.
— Compote de, a l’Am^rieaine.— Stewed, with
small pieces of fried bacon and small onions,
slightly sugared and fried in butter, served with
brown sauce flavoured with cranberry jelly.
— Compote de, ala Bourgeoise.— Broiled, stewed
in brown sauce flavoured with claret and savoury
herbs ; served with young carrots, green peas and
glazed button onions.
— Compote de, aux Champignons. — Stewed,
with mushrooms.
— en Compote aux Petits Pois.— Stewed pigeons
with green peas.
— Compote de, a la Rentiere.— Braised, stewed
in brown sauce, enriched with a liaison of egg-
yolks and fresh butter.
— Cotelettes de, aux Champignons.— As above,
served with stewed sliced mushrooms.
— Cotelettes de, aux Petits Pois.— As above,
garnished with green peas.
— Cotelettes de, aux pointes d’Asperges.—
Boned, cut in halves, seasoned and shaped into
cutlets, parbroiled, pressed, egged, crumbed and
fried in butter ; served with a brown sauce flavoured
with sherry or port wine, and garnished with
stewed asparagus points.
— Cotelettes de, a la Proven^ale. — Boned,
excepting legs, cut in halves, and seasoned, broiled
in oil, pressed, immersed in oiled butter, crumbed
and fried in butter ; served with proven5ale
sauce.
— Cotelettes de, au Supreme.— Boned, cut in
halves, seasoned, fried, pressed, covered with
chicken salpicon and truffles, shaped into cutlets,
egged, crumbed and fried ; served with veloute
sauce.
124 POULTRY ( VOLAILLE )
Pigeon A la Crapaudine.— Split open, put on
skewers, egged, crumbed and broiled ; served with
brown sauce, stoned olives and sliced truffles.