Selle de Pre-Sale, Belle Alliance.— Roast saddle
of prime mutton ; garnished with potato puree,
braised lettuce, and stuffed tomatoes ; served with
gravy.
du Cochon or Pore — Pork.
Carre de pore braise. — Braised neck of pork.
Cochon de Lait roti (Roast Sucking Pig). — Sucking
pig roasted on spit or in the oven, basted with
olive oil or beer (the latter is the custom in
Germany and Switzerland) ; serve with ravigote or
other suitable sauce.
— braise. — Braised sucking pig.
— a la Broche. — Roasted on the spit.
— farei. — Stuffed and roasted.
Gigot de Pore a la Hongroise (Braised Leg of
Pork, Hungarian style). — Boned, rolled, and
braised, with sauerkraut ; garnished with the latter
and with small potato croquettes.
— bouilli a l’Anglaise. — Boiled leg of salt pork,
with carrots, turnips, parsnips, and peas pudding.
— roti. — Roast leg of fresh pork.
Jambon a la Beaueaire. — Braised ; garnished
with small rice croquettes, small heads of braised
lettuce and potato fondantes ; sauce, demi-glace,
flavoured with ham essence.
— au Madere. — Boiled ham with Madeira sauce.
— a la Roederer. — Braised ham with champagne
sauce.
— Westphalie, braise. — Braised Westphalian ham.
Longe de Pore farcie. — Braised and stuffed loin
of pork.
Selle de Pore. — Roast saddle of pork.
du Veau — Veal.
Carre de Veau garni. — Roast neck of veal,
garnished with braised vegetables.
Longe de Veau a la Fran§aise.— Roast loin of
veal, garnished with stuffed tomatoes and potato
croquettes.
— k la GeneVOise. — Braised, with stewed nouilles
(flat macaroni), mushrooms, and truffles.
— a l’ltalienne. — Braised, with rice timbales and
tomato sauce.
— Montpensier. — Roast, with stewed truffles.
Noix de Veau piquee. — Braised (larded) cushion of
veal.
— a l’Allemande. — Braised (larded), garnished with
new potatoes (baked) and green peas.
— a la Chasseur. — Roast, stuffed with minced game
and mushrooms.
— Piquee a la Chieoree.— Roast (larded), with
puree of endive.
REMOVES
149
Poitrine de Veau fareie. — Roast stuffed breast of
veal.
— a la Milanaise. — Roast (stuffed), with macaroni
and tomato stew.
Rond de Veau farci. — Rolled loin of veal stuffed
and roasted.
Seile de Veau aux tomates farcies. — Roast
saddle of veal with stuffed tomatoes.
— aux Champignons frais.— Roast, with stewed
fresh mushrooms.
Chapon bouilli a l’Anglaise.— Boiled capon and
bath chap.
— braise a la Perigord.— Braised capon and
truffle sauce.
Cimier de Cerf, sauce Piquante.— Pickled saddle
of deer, braised, with piquant sauce.
— de Chevreuil aux Tomates.— Braised pickled
saddle of venison, with stewed tomatoes.
Cuissot de Sanglier a la Bourgogne.— Roast leg
of wild boar, with Burgundy wine sauce.
Dinde bouillie aux huitres.— Boiled turkey with
stewed oysters.
Fricandeau de Chevreuil a la Broche.— Fillet of
venison, larded, roasted on spit.
Gigot de Chevreuil braise. — Braised leg of
venison.
■ — a la Creme aigre. — Roast leg of venison with
sour cream sauce.
Jamboil de Renne. — Smoked leg of reindeer.
Marcassin farei aux truffes.— Roast young wild
boar stuffed with truffles and forcemeat.
— a la Broche. — Roasted on the spit.
Poularde poelee a la Bergere.— Pullet or poulard
cooked in onion mirepoix in earthenware vessel in
oven; dressed with soubise, i.e., onion puree, and
garnished with tomatoes tossed in butter, and
straw potatoes ; sauce, demi-glace.
Reins de Sanglier au Madere.— Roast loin of wild
boar, with Madeira wine sauce.
Page 87
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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Selle de Pre-Sale, Belle Alliance.— Roast saddle
of prime mutton ; garnished with potato puree,
braised lettuce, and stuffed tomatoes ; served with
gravy.
du Cochon or Pore — Pork.
Carre de pore braise. — Braised neck of pork.
Cochon de Lait roti (Roast Sucking Pig). — Sucking
pig roasted on spit or in the oven, basted with
olive oil or beer (the latter is the custom in
Germany and Switzerland) ; serve with ravigote or
other suitable sauce.
— braise. — Braised sucking pig.
— a la Broche. — Roasted on the spit.
— farei. — Stuffed and roasted.
Gigot de Pore a la Hongroise (Braised Leg of
Pork, Hungarian style). — Boned, rolled, and
braised, with sauerkraut ; garnished with the latter
and with small potato croquettes.
— bouilli a l’Anglaise. — Boiled leg of salt pork,
with carrots, turnips, parsnips, and peas pudding.
— roti. — Roast leg of fresh pork.
Jambon a la Beaueaire. — Braised ; garnished
with small rice croquettes, small heads of braised
lettuce and potato fondantes ; sauce, demi-glace,
flavoured with ham essence.
— au Madere. — Boiled ham with Madeira sauce.
— a la Roederer. — Braised ham with champagne
sauce.
— Westphalie, braise. — Braised Westphalian ham.
Longe de Pore farcie. — Braised and stuffed loin
of pork.
Selle de Pore. — Roast saddle of pork.
du Veau — Veal.
Carre de Veau garni. — Roast neck of veal,
garnished with braised vegetables.
Longe de Veau a la Fran§aise.— Roast loin of
veal, garnished with stuffed tomatoes and potato
croquettes.
— k la GeneVOise. — Braised, with stewed nouilles
(flat macaroni), mushrooms, and truffles.
— a l’ltalienne. — Braised, with rice timbales and
tomato sauce.
— Montpensier. — Roast, with stewed truffles.
Noix de Veau piquee. — Braised (larded) cushion of
veal.
— a l’Allemande. — Braised (larded), garnished with
new potatoes (baked) and green peas.
— a la Chasseur. — Roast, stuffed with minced game
and mushrooms.
— Piquee a la Chieoree.— Roast (larded), with
puree of endive.
REMOVES
149
Poitrine de Veau fareie. — Roast stuffed breast of
veal.
— a la Milanaise. — Roast (stuffed), with macaroni
and tomato stew.
Rond de Veau farci. — Rolled loin of veal stuffed
and roasted.
Seile de Veau aux tomates farcies. — Roast
saddle of veal with stuffed tomatoes.
— aux Champignons frais.— Roast, with stewed
fresh mushrooms.
Chapon bouilli a l’Anglaise.— Boiled capon and
bath chap.
— braise a la Perigord.— Braised capon and
truffle sauce.
Cimier de Cerf, sauce Piquante.— Pickled saddle
of deer, braised, with piquant sauce.
— de Chevreuil aux Tomates.— Braised pickled
saddle of venison, with stewed tomatoes.
Cuissot de Sanglier a la Bourgogne.— Roast leg
of wild boar, with Burgundy wine sauce.
Dinde bouillie aux huitres.— Boiled turkey with
stewed oysters.
Fricandeau de Chevreuil a la Broche.— Fillet of
venison, larded, roasted on spit.
Gigot de Chevreuil braise. — Braised leg of
venison.
■ — a la Creme aigre. — Roast leg of venison with
sour cream sauce.
Jamboil de Renne. — Smoked leg of reindeer.
Marcassin farei aux truffes.— Roast young wild
boar stuffed with truffles and forcemeat.
— a la Broche. — Roasted on the spit.
Poularde poelee a la Bergere.— Pullet or poulard
cooked in onion mirepoix in earthenware vessel in
oven; dressed with soubise, i.e., onion puree, and
garnished with tomatoes tossed in butter, and
straw potatoes ; sauce, demi-glace.
Reins de Sanglier au Madere.— Roast loin of wild
boar, with Madeira wine sauce.