Gigot de mouton braise en clievreuiL
Pickled leg of mutton braised.
Gigot de mouton a VAnglaise.
Boiled leg of mutton, with carrots, turnips, and caper
sauce.
Gigot de mouton braise a la Turgiie.
Braised leg of mutton with stuffed cucumbers.
Selle de mouton a la jardiniere.
Roast saddle of mutton garnished with a mixture of
spring vegetables.
Selle de mouton a la principal.
Roast saddle of mutton garnished with veal dump-
lings, coarsely-chopped truffles, fried Parisian potatoes,
rice, and Madeira sauce.
132 PRACTICAL GASTRONOMY
Gigot de moutoii a la providence.
Roast leg of mutton served with stewed chestnuts
(whole), sliced mushrooms, and truffles.
Gigot de mouton houilli a VAnglaise.
Boiled leg of mutton garnished with boiled young
carrots, turnips, cauliflower, French beans, and Brussels
sprouts, served with caper sauce.
Gigot de mouton braise, sauce j^ioivrade.
Pickled leg of mutton braised and served with pepper
sauce.
Cochon de lait braise. Braised sucking pig.
Cochon de lait d la brocJie. Roast sucking pig.
Cochon de lait farci. Roast stujffed sucking pig.
Selle de pore a VAlsacieyine.
Roast saddle of pork with sauerkraut, dumplings, and
Strasbourg sausages.
Carre de pore braise. Braised neck of pork.
Gigot de pore frais, satice Bobert.
Roast leg of pork with brown onion sauce.
Gigot de pore bouilli d VAnglaise.
Boiled leg of salt pork with carrots, turnips, parsnips,
and pease pudding.
Jambon au Madere. Boiled ham with Madeira sauce.
Jambon de Westphalie braise. Westphalian ham braised.
Jambon a la Boederer.
Braised ham with champagne sauce.
Longe de pore farcie. Braised and stuffed loin of pork.
KELEVES REMOVES 133
Carre de veau garni.
Eoast neck of veal, garnished with braised vege-
tables.
Longe de veau a la Francaise.
Roast loin of veal garnished with stuffed tomatoes
and potato croquettes.
Longe de veau a la Genevoise.
Braised loin of veal with stewed nouilles (flat
macaronis), mushrooms, and truffles.
Longe de veau a Vltalie^me.
Braised loin of veal garnished with rice dumplings
and tomato sauce.
Longe de veau rotie a la Mo7itpensier.
Roast loin of veal with stewed truffles.
Noix de veau piquee. Braised cushion of veal larded.
Noix de veau a la chasseur.
Roast cushion of veal stuffed with minced game and
mushrooms.
Noix de veau piquee d la chicoree.
Roast cushion of veal larded with puree of endives.
Noix de veau a VAllemande.
* Braised cushion of veal larded, garnished with new
potatoes (baked) and green peas.
Foitrine de veau farcie d VAnglaise.
Roast stuffed breast of veal (Enghsh style).
• Poitrine de veau a la Mila^iaise.
Eoast stuffed breast of veal with macaroni and
iomato stew.
134 PRACTICAL GASTRONOMY
Selle de veau aux tomates farcies.
Roast saddle of veal with stuffed tomatoes.
Selle de veau aux champigno7is frais,
Eoast saddle of veal mth stewed fresh mushrooms.
Bond de veau farci. Rolled loin of veal stuffed.
Chapo7i houilli a VAnglaise,
Boiled capon and bath chap.
Chapon braise a la Pirigord.
Braised capon and truffle sauce.
Dinde bouillie aux huitres
Boiled turkey with stewed oysters.
Cimier de serf, sauce ])iquante.
Pickled saddle of deer braised with piquante sauce.
Cimier de chevreuil aux toniates.
Braised pickled saddle of venison with stewed
tomatoes.
Gigot de chevreuil braise. Braised leg of venison.
Fricandeau de chamois. Braised chamois fillet larded,
Page 47
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Gigot de mouton braise en clievreuiL
Pickled leg of mutton braised.
Gigot de mouton a VAnglaise.
Boiled leg of mutton, with carrots, turnips, and caper
sauce.
Gigot de mouton braise a la Turgiie.
Braised leg of mutton with stuffed cucumbers.
Selle de mouton a la jardiniere.
Roast saddle of mutton garnished with a mixture of
spring vegetables.
Selle de mouton a la principal.
Roast saddle of mutton garnished with veal dump-
lings, coarsely-chopped truffles, fried Parisian potatoes,
rice, and Madeira sauce.
132 PRACTICAL GASTRONOMY
Gigot de moutoii a la providence.
Roast leg of mutton served with stewed chestnuts
(whole), sliced mushrooms, and truffles.
Gigot de mouton houilli a VAnglaise.
Boiled leg of mutton garnished with boiled young
carrots, turnips, cauliflower, French beans, and Brussels
sprouts, served with caper sauce.
Gigot de mouton braise, sauce j^ioivrade.
Pickled leg of mutton braised and served with pepper
sauce.
Cochon de lait braise. Braised sucking pig.
Cochon de lait d la brocJie. Roast sucking pig.
Cochon de lait farci. Roast stujffed sucking pig.
Selle de pore a VAlsacieyine.
Roast saddle of pork with sauerkraut, dumplings, and
Strasbourg sausages.
Carre de pore braise. Braised neck of pork.
Gigot de pore frais, satice Bobert.
Roast leg of pork with brown onion sauce.
Gigot de pore bouilli d VAnglaise.
Boiled leg of salt pork with carrots, turnips, parsnips,
and pease pudding.
Jambon au Madere. Boiled ham with Madeira sauce.
Jambon de Westphalie braise. Westphalian ham braised.
Jambon a la Boederer.
Braised ham with champagne sauce.
Longe de pore farcie. Braised and stuffed loin of pork.
KELEVES REMOVES 133
Carre de veau garni.
Eoast neck of veal, garnished with braised vege-
tables.
Longe de veau a la Francaise.
Roast loin of veal garnished with stuffed tomatoes
and potato croquettes.
Longe de veau a la Genevoise.
Braised loin of veal with stewed nouilles (flat
macaronis), mushrooms, and truffles.
Longe de veau a Vltalie^me.
Braised loin of veal garnished with rice dumplings
and tomato sauce.
Longe de veau rotie a la Mo7itpensier.
Roast loin of veal with stewed truffles.
Noix de veau piquee. Braised cushion of veal larded.
Noix de veau a la chasseur.
Roast cushion of veal stuffed with minced game and
mushrooms.
Noix de veau piquee d la chicoree.
Roast cushion of veal larded with puree of endives.
Noix de veau a VAllemande.
* Braised cushion of veal larded, garnished with new
potatoes (baked) and green peas.
Foitrine de veau farcie d VAnglaise.
Roast stuffed breast of veal (Enghsh style).
• Poitrine de veau a la Mila^iaise.
Eoast stuffed breast of veal with macaroni and
iomato stew.
134 PRACTICAL GASTRONOMY
Selle de veau aux tomates farcies.
Roast saddle of veal with stuffed tomatoes.
Selle de veau aux champigno7is frais,
Eoast saddle of veal mth stewed fresh mushrooms.
Bond de veau farci. Rolled loin of veal stuffed.
Chapo7i houilli a VAnglaise,
Boiled capon and bath chap.
Chapon braise a la Pirigord.
Braised capon and truffle sauce.
Dinde bouillie aux huitres
Boiled turkey with stewed oysters.
Cimier de serf, sauce ])iquante.
Pickled saddle of deer braised with piquante sauce.
Cimier de chevreuil aux toniates.
Braised pickled saddle of venison with stewed
tomatoes.
Gigot de chevreuil braise. Braised leg of venison.
Fricandeau de chamois. Braised chamois fillet larded,