— Patd de, k l’Anglaise (English PigeonPie) .-Par-
broiled stuffed pigeons into halves filled into a pie-
dish, with slices of rumpsteak, parsley, seasoning, and
hard-boiled slices of eggs and stock, covered with
piecrust and baked ; served hot or cold.
— Pouding de, k l’Anglaise (English Pigeon
Pudding). — Pigeons cut into neat pieces, seasoned,
filled into a pudding basin (lined with suet crust),
with thin slices of rumpsteak, hard-boiled eggs,
chopped parsley, and stock, covered with suet
crust and boiled or steamed.
— k l’Espagnole. — Braised, with dice shapes of
fried ham, served with espagnole sauce, flavoured
with white wine and chilli vinegar.
— a la Marigny. — Cut in halves, seasoned and
braised, dressed on heart-shaped slices of smoked
ox-tongue, covered with oiled paper, and baked in
the oven ; served with madere sauce.
— en Matelote. — Cut into pieces, seasoned, broiled
in butter and slices of bacon, stewed in brown sauce,
flavoured with white wine, chopped chives, parsle}'-,
thyme and mushrooms ; garnished with fried
button onions.
— A la Nivernaise. — Stewed, with braised turnips.
— en papillotes (Pigeons in Cases). — Cut in halves,
seasoned, covered with a mixture of liver farce,
chopped shallots, parsley, and sliced mushrooms ;
dressed in buttered paper cases, baked slowly in
the oven, and glazed before serving.
— A la Paysanne. — Braised Bordeaux pigeons, cut
in joints, dressed with green peas ; sauce demi-
glace.
— a la Sainte-Menehould.— Boiled, in rich white
sauce, flavoured with parsley and savoury herbs ;
when cold cut up ; egged, crumbed and fried ;
served with the above sauce drained and poured
round the dish.
— A la Talleyrand. — Braised, garnished with arti-
choke bottoms, mushroom heads, braised chicken
liver and ox-tongue, heated in velout£ sauce.
Kari de Pigeons (Curried Pigeons). — Cut into
quarters, fried in butter and curried ; served in a
rice border.
Patd Chaud de Pigeons (French Pigeon Pie).—
Piecrust filled with stewed pigeons and sliced bacon
and mushrooms baked ; served hot or cold (poivrade
sauce)
ENTREES OF CHICKEN
125
Timbales de Pigeons k l’Espagnole.— A kind of
raised pie (hot water crust) filled with braised
pigeons, mushrooms, chicken liver, olives, small
chicken quenelles, and dice of bacon and brown
sauce ; baked in usual way, served hot.
POULET — VOLAILLE.
Chicken or Fowl.
Bouchees de Volaille k la Vatel.— Small bouche
shaped chicken creams, with foie-gras in centre,
poached, and set in paste crusts ; sauce, supreme.
COGOtte de Volaille. — Jointed and sauteed, placed
in earthenware casserole, with truffles, cepes, arti-
choke bottoms, and lamb’s bread and its sauce ;
covered with a light chicken farce, and steamed in
the oven.
Cotelettes de Volaille a la Montpensiep.—
Boned, cut up, or shaped into cutlets, fried,
pressed, coated with farce, egged, crumbed, and
fried ; tomato sauce.
Cuisses de Volaille a la Florentine.— Legs, fried
in butter, immersed in supreme sauce, egged,
crumbed in breadcrumbs and grated parmesan
cheese, fried in deep fat ; tomato sauce.
— a la Wellington. — Legs, fried in oil, drained,
and stewed in brown sauce, flavoured with
chutney.
Filets de Volaille aux pointes d’Asperges.—
Braised fillets with asparagus points.
— aux Coneombres. — Braised fillets with small
cucumbers stuffed.
— A la Supreme. — Broiled fillets larded ; garnished
wilh truffles, and served with supreme sauce.
Page 72
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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— Patd de, k l’Anglaise (English PigeonPie) .-Par-
broiled stuffed pigeons into halves filled into a pie-
dish, with slices of rumpsteak, parsley, seasoning, and
hard-boiled slices of eggs and stock, covered with
piecrust and baked ; served hot or cold.
— Pouding de, k l’Anglaise (English Pigeon
Pudding). — Pigeons cut into neat pieces, seasoned,
filled into a pudding basin (lined with suet crust),
with thin slices of rumpsteak, hard-boiled eggs,
chopped parsley, and stock, covered with suet
crust and boiled or steamed.
— k l’Espagnole. — Braised, with dice shapes of
fried ham, served with espagnole sauce, flavoured
with white wine and chilli vinegar.
— a la Marigny. — Cut in halves, seasoned and
braised, dressed on heart-shaped slices of smoked
ox-tongue, covered with oiled paper, and baked in
the oven ; served with madere sauce.
— en Matelote. — Cut into pieces, seasoned, broiled
in butter and slices of bacon, stewed in brown sauce,
flavoured with white wine, chopped chives, parsle}'-,
thyme and mushrooms ; garnished with fried
button onions.
— A la Nivernaise. — Stewed, with braised turnips.
— en papillotes (Pigeons in Cases). — Cut in halves,
seasoned, covered with a mixture of liver farce,
chopped shallots, parsley, and sliced mushrooms ;
dressed in buttered paper cases, baked slowly in
the oven, and glazed before serving.
— A la Paysanne. — Braised Bordeaux pigeons, cut
in joints, dressed with green peas ; sauce demi-
glace.
— a la Sainte-Menehould.— Boiled, in rich white
sauce, flavoured with parsley and savoury herbs ;
when cold cut up ; egged, crumbed and fried ;
served with the above sauce drained and poured
round the dish.
— A la Talleyrand. — Braised, garnished with arti-
choke bottoms, mushroom heads, braised chicken
liver and ox-tongue, heated in velout£ sauce.
Kari de Pigeons (Curried Pigeons). — Cut into
quarters, fried in butter and curried ; served in a
rice border.
Patd Chaud de Pigeons (French Pigeon Pie).—
Piecrust filled with stewed pigeons and sliced bacon
and mushrooms baked ; served hot or cold (poivrade
sauce)
ENTREES OF CHICKEN
125
Timbales de Pigeons k l’Espagnole.— A kind of
raised pie (hot water crust) filled with braised
pigeons, mushrooms, chicken liver, olives, small
chicken quenelles, and dice of bacon and brown
sauce ; baked in usual way, served hot.
POULET — VOLAILLE.
Chicken or Fowl.
Bouchees de Volaille k la Vatel.— Small bouche
shaped chicken creams, with foie-gras in centre,
poached, and set in paste crusts ; sauce, supreme.
COGOtte de Volaille. — Jointed and sauteed, placed
in earthenware casserole, with truffles, cepes, arti-
choke bottoms, and lamb’s bread and its sauce ;
covered with a light chicken farce, and steamed in
the oven.
Cotelettes de Volaille a la Montpensiep.—
Boned, cut up, or shaped into cutlets, fried,
pressed, coated with farce, egged, crumbed, and
fried ; tomato sauce.
Cuisses de Volaille a la Florentine.— Legs, fried
in butter, immersed in supreme sauce, egged,
crumbed in breadcrumbs and grated parmesan
cheese, fried in deep fat ; tomato sauce.
— a la Wellington. — Legs, fried in oil, drained,
and stewed in brown sauce, flavoured with
chutney.
Filets de Volaille aux pointes d’Asperges.—
Braised fillets with asparagus points.
— aux Coneombres. — Braised fillets with small
cucumbers stuffed.
— A la Supreme. — Broiled fillets larded ; garnished
wilh truffles, and served with supreme sauce.