— Civet de, k la Finnoise.— Pickled and jugged,
in demi-glace sauce, flavoured with sour cream.
— Cotelettes de, a l’Allemande. — Loin chop
cutlets, egged, crumbed, and fried in butter ;
garnished with hard-boiled eggs and pickled
gherkins ; served with a white wine sauce.
— Escalopes de, marinees.— Marinated or pickled
fillets or cutlet shapes, egged, crumbed, and fried ;
sauce, marinade.
— farei a la Fermiere.— Stuffed with veal and
pork farce, and braised ; served with a brown
onion sauce, mixed with finely chopped ham and
parsley, and reduced with white wine.
— Filets de, a la Sieilienne. — Larded fillets,
braised and finished in reduced gravy ; flavoured
with cinnamon and chopped parsley ; dressed in a
pyramidal form, and glazed.
— Florendines de. — Boned legs stuffed with game
farce, rolled, and braised in casserole in the oven.
— Grenadins de. — Small fillets, larded and braised ;
tomato or demi-glace sauce.
— en glte. — Alternate layers of potted hare, sausage
meat, and hare fillets, dressed in a tureen, moistened
with sherry, covered with slices of bacon, and
baked in the oven ; served in the tureen (hot or
cold).
— Haricot de. — Cut into joints, seasoned, fried in
butter, and stewed inbrown sauce, mushrooms and
button onions.
— Longe de, a la Soubise.— Braised loin, with
onion purde ; brown sauce.
ENTREES OF GAME
139
Lievre, Pat6 de, a l’Anglaise (Hare Pie).— Cut
into small joints, filled in a pie dish, with forcemeat,
slices of bacon, liver and stock, covered with puff-
paste crust, and baked in the oven.
— Pat6 de, k la Franpaise.— Raised pie crust,
filled with pieces of fried hare, pork farce, bacon,
mushrooms, and stock, baked in the oven.
— Rable de, a la St. Denis.— Loin or neck cut
into cutlets, braised, and served with truffle sauce.
— Rable de, k la Mode. — Small joints (larded
fillets), fried in butter, and stewed in brown sauce,
with small pieces of salt or pickled pork ; flavoured
with chilli vinegar ; served in casserole.
OUFS.— Bear.
Cuissot d’Ours a la Cussy.— Boned leg, marinated
or pickled, braised, and served with salmi sauce,
sliced truffles, etc.
Frieot d’Ours k la Chasseur.— Jugged, with chas-
seur sauce.
Jambpn d’Ours Braise, au vin de Malaga. —
Braised bear’s ham, with malaga or port wine sauce.
Renne. — Reindeer .
— Cotelettes de, Sauce Poivrade.— Reindeer cut-
lets fried, with pepper sauce.
Sareelle.— Teal.
— bardees a la Westphalie. — Barded and braised,
with slices of broiled Westphalian ham and truffles ;
demi-glace or champagne sauce.
— en Salmi. — Teal stewed in brown sauce with
olives, etc.
Sanglier.— Wild boar.
— Carre de, k la Russe. — Braised neck ; served
with sweet orange sauce containing sultanas.
— Cotelettes de, sauee Madere.— Braised wild
boar cutlets, with madere sauce.
— Cuissot de, aux Cerises. — Braised leg of
young wild boar, flavoured with red wine, castor
sugar and cinnamon ; served with brown sauce,
containing glace cherries.
— Cumberland. — Braised, with salmi or marinade
sauce ; port wine and orange juice flavour intro-
duced.
— Grand Veneur. — Marinated and encrusted in
bread dough, and baked or roasted; served with
reforme sauce.
— en Chevreuil or Venaison.— Larded leg or fillet,
marinated and braised; sauce venaison, and crou-
tons.
— Jambon de, aux Petits Pois.— Braised ham
of wild boar with green peas.
— a la Robert. — Fried wild boar cutlets with Robert
sauce.
140
SERVICE FROID— COLD ENTREES.
Page 81
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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— Civet de, k la Finnoise.— Pickled and jugged,
in demi-glace sauce, flavoured with sour cream.
— Cotelettes de, a l’Allemande. — Loin chop
cutlets, egged, crumbed, and fried in butter ;
garnished with hard-boiled eggs and pickled
gherkins ; served with a white wine sauce.
— Escalopes de, marinees.— Marinated or pickled
fillets or cutlet shapes, egged, crumbed, and fried ;
sauce, marinade.
— farei a la Fermiere.— Stuffed with veal and
pork farce, and braised ; served with a brown
onion sauce, mixed with finely chopped ham and
parsley, and reduced with white wine.
— Filets de, a la Sieilienne. — Larded fillets,
braised and finished in reduced gravy ; flavoured
with cinnamon and chopped parsley ; dressed in a
pyramidal form, and glazed.
— Florendines de. — Boned legs stuffed with game
farce, rolled, and braised in casserole in the oven.
— Grenadins de. — Small fillets, larded and braised ;
tomato or demi-glace sauce.
— en glte. — Alternate layers of potted hare, sausage
meat, and hare fillets, dressed in a tureen, moistened
with sherry, covered with slices of bacon, and
baked in the oven ; served in the tureen (hot or
cold).
— Haricot de. — Cut into joints, seasoned, fried in
butter, and stewed inbrown sauce, mushrooms and
button onions.
— Longe de, a la Soubise.— Braised loin, with
onion purde ; brown sauce.
ENTREES OF GAME
139
Lievre, Pat6 de, a l’Anglaise (Hare Pie).— Cut
into small joints, filled in a pie dish, with forcemeat,
slices of bacon, liver and stock, covered with puff-
paste crust, and baked in the oven.
— Pat6 de, k la Franpaise.— Raised pie crust,
filled with pieces of fried hare, pork farce, bacon,
mushrooms, and stock, baked in the oven.
— Rable de, a la St. Denis.— Loin or neck cut
into cutlets, braised, and served with truffle sauce.
— Rable de, k la Mode. — Small joints (larded
fillets), fried in butter, and stewed in brown sauce,
with small pieces of salt or pickled pork ; flavoured
with chilli vinegar ; served in casserole.
OUFS.— Bear.
Cuissot d’Ours a la Cussy.— Boned leg, marinated
or pickled, braised, and served with salmi sauce,
sliced truffles, etc.
Frieot d’Ours k la Chasseur.— Jugged, with chas-
seur sauce.
Jambpn d’Ours Braise, au vin de Malaga. —
Braised bear’s ham, with malaga or port wine sauce.
Renne. — Reindeer .
— Cotelettes de, Sauce Poivrade.— Reindeer cut-
lets fried, with pepper sauce.
Sareelle.— Teal.
— bardees a la Westphalie. — Barded and braised,
with slices of broiled Westphalian ham and truffles ;
demi-glace or champagne sauce.
— en Salmi. — Teal stewed in brown sauce with
olives, etc.
Sanglier.— Wild boar.
— Carre de, k la Russe. — Braised neck ; served
with sweet orange sauce containing sultanas.
— Cotelettes de, sauee Madere.— Braised wild
boar cutlets, with madere sauce.
— Cuissot de, aux Cerises. — Braised leg of
young wild boar, flavoured with red wine, castor
sugar and cinnamon ; served with brown sauce,
containing glace cherries.
— Cumberland. — Braised, with salmi or marinade
sauce ; port wine and orange juice flavour intro-
duced.
— Grand Veneur. — Marinated and encrusted in
bread dough, and baked or roasted; served with
reforme sauce.
— en Chevreuil or Venaison.— Larded leg or fillet,
marinated and braised; sauce venaison, and crou-
tons.
— Jambon de, aux Petits Pois.— Braised ham
of wild boar with green peas.
— a la Robert. — Fried wild boar cutlets with Robert
sauce.
140
SERVICE FROID— COLD ENTREES.