— a la Supreme. — Pounded chicken fillets, filled
into quenelle moulds, with salpicon in the centre,
and steamed in the oven ; served with supreme
sauce, and garnished with slices of truffles.
Souffle de Volaille a la Reine.— Light chicken
forcemeat enriched with cream, filled in moulds,
and steamed ; served with supreme sauce and gar-
nished with slices of truffles.
GIBIER— GAME.
Volaille Sauvage — Wild Poultry.
Becasse. — Woodcock.
— a la Minute. — Broiled woodcock or snipe, served
with madere sauce.
132 GAME { GIBIER )
Bdeasse brais^es k l’Orange.— Braised woodcock
or snipe, served with orange sauce.
— en Salmi. — Par-roasted or par-fried, and stewed
in salmi sauce ; garnished with olives, etc.
— a la Stockholm. — Parboiled, stuffed with beef
and pork forcemeat, chopped shallots, mushrooms,
and gherkins, braised in fire-proof casserole ; white
wine sauce.
Caille.— Quail.
— en caisses. — Boned, stuffed with foie-gras farce,
braised, cut in halves, and dressed in quail cases;
served with perigueux sauce.
— en casserole. — Braised whole in fire-proof
earthenware stewpan (casserole) ; garnished at will
with braised lettuce, endive, mushrooms, button
onions, truffles, financiere, etc. ; sent to table in
the casserole.
— en Compote. — Par-roasted, and stewed in brown
sauce, with dice of broiled bacon and fried bread
croutons, small mushrooms, and braised button
onions.
— Demidoff. — Braised whole in casserole, with
small shapes of carrots, turnips, sliced truffles ;
demi-glace sauce ; sent to table en casserole.
— a la Diane. — Boned, stuffed, and braised in hearts
of lettuce en casserole ; financiere garniture.
— George Sand. — Boned, stuffed, and par-braised ;
when cold, rolled in puff paste and baked in oven.
— a la Jardiniere. — Broiled or braised quails, with
finely cut young vegetables, carrots, turnips, beans,
peas, etc. ; demi-glace sauce.
— a la Lucullus. — Boned, stuffed, and braised,
with game quenelles and sliced truffles.
— a la Mirepoix. — Marinated in white or red wine
vinegar, carrots, savoury herbs, and juniper berries,
etc. ; then braised ; sauce, marinade.
— au Nid. — Halved, tossed in butter, and cooked
en casserole with sliced truffles and demi-glace
sauce ; finished with nest-like border of shredded
artichoke bottoms.
— a la Perigueux. — Braised ; brown sauce with
truffles.
— Piemontaise. — Braised whole, dressed in cooked
rice mixed with tossed chicken liver, foie-gras and
truffles, in casserole, and finished in oven ; sent to
table in same pan as cooked in.
— en Polenta. — Stewed in brown sauce, dressed in
polenta border. (Polenta is Italian oatmeal.)
— Pouding de, k l’Anglaise. — Quail pudding,
mould lined with suet crust, filled with quails, slices
of beef, seasoned, and then boiled or steamed.
ENTREES OF GAME
133
Caille Regenee. — Boned, stuffed with foie-gras
farce, and braised ; garnished with financiere ;
truffle sauce.
— SOUS la Cendre. — Barded, wrapped in oiled paper,
cooked in wood embers, the same as baked
potatoes ; remove paper when done ; brown sauce
reduced with white wine.
Croustades k la Champenoise.— Braised halves
of quails, stuffed with game forcemeat, chopped
mushrooms and liver, dressed on fried bread crou-
tons, glazed, and served with demi-glace sauce.
Canards Sauvages.— wild ducks.
— & rAm^rieaine. — Stuffed with suet and bread
stuffing, and braised ; served with salmi sauce con-
taining chopped shallots, duck liver, and port wine.
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— a la Supreme. — Pounded chicken fillets, filled
into quenelle moulds, with salpicon in the centre,
and steamed in the oven ; served with supreme
sauce, and garnished with slices of truffles.
Souffle de Volaille a la Reine.— Light chicken
forcemeat enriched with cream, filled in moulds,
and steamed ; served with supreme sauce and gar-
nished with slices of truffles.
GIBIER— GAME.
Volaille Sauvage — Wild Poultry.
Becasse. — Woodcock.
— a la Minute. — Broiled woodcock or snipe, served
with madere sauce.
132 GAME { GIBIER )
Bdeasse brais^es k l’Orange.— Braised woodcock
or snipe, served with orange sauce.
— en Salmi. — Par-roasted or par-fried, and stewed
in salmi sauce ; garnished with olives, etc.
— a la Stockholm. — Parboiled, stuffed with beef
and pork forcemeat, chopped shallots, mushrooms,
and gherkins, braised in fire-proof casserole ; white
wine sauce.
Caille.— Quail.
— en caisses. — Boned, stuffed with foie-gras farce,
braised, cut in halves, and dressed in quail cases;
served with perigueux sauce.
— en casserole. — Braised whole in fire-proof
earthenware stewpan (casserole) ; garnished at will
with braised lettuce, endive, mushrooms, button
onions, truffles, financiere, etc. ; sent to table in
the casserole.
— en Compote. — Par-roasted, and stewed in brown
sauce, with dice of broiled bacon and fried bread
croutons, small mushrooms, and braised button
onions.
— Demidoff. — Braised whole in casserole, with
small shapes of carrots, turnips, sliced truffles ;
demi-glace sauce ; sent to table en casserole.
— a la Diane. — Boned, stuffed, and braised in hearts
of lettuce en casserole ; financiere garniture.
— George Sand. — Boned, stuffed, and par-braised ;
when cold, rolled in puff paste and baked in oven.
— a la Jardiniere. — Broiled or braised quails, with
finely cut young vegetables, carrots, turnips, beans,
peas, etc. ; demi-glace sauce.
— a la Lucullus. — Boned, stuffed, and braised,
with game quenelles and sliced truffles.
— a la Mirepoix. — Marinated in white or red wine
vinegar, carrots, savoury herbs, and juniper berries,
etc. ; then braised ; sauce, marinade.
— au Nid. — Halved, tossed in butter, and cooked
en casserole with sliced truffles and demi-glace
sauce ; finished with nest-like border of shredded
artichoke bottoms.
— a la Perigueux. — Braised ; brown sauce with
truffles.
— Piemontaise. — Braised whole, dressed in cooked
rice mixed with tossed chicken liver, foie-gras and
truffles, in casserole, and finished in oven ; sent to
table in same pan as cooked in.
— en Polenta. — Stewed in brown sauce, dressed in
polenta border. (Polenta is Italian oatmeal.)
— Pouding de, k l’Anglaise. — Quail pudding,
mould lined with suet crust, filled with quails, slices
of beef, seasoned, and then boiled or steamed.
ENTREES OF GAME
133
Caille Regenee. — Boned, stuffed with foie-gras
farce, and braised ; garnished with financiere ;
truffle sauce.
— SOUS la Cendre. — Barded, wrapped in oiled paper,
cooked in wood embers, the same as baked
potatoes ; remove paper when done ; brown sauce
reduced with white wine.
Croustades k la Champenoise.— Braised halves
of quails, stuffed with game forcemeat, chopped
mushrooms and liver, dressed on fried bread crou-
tons, glazed, and served with demi-glace sauce.
Canards Sauvages.— wild ducks.
— & rAm^rieaine. — Stuffed with suet and bread
stuffing, and braised ; served with salmi sauce con-
taining chopped shallots, duck liver, and port wine.