Practical gastronomy and culinary dictionary

Fricandeau de chevreuil a la broche. Roast fillet of venison larded* Gigot de chevreuil d la crevie aigre. Roast leg of venison with sour cream sauce. Cuissot de sanglier a la Bonrgogne. Roast leg of wild boar with Burgundy wine sauce. Beins de sanglier a la Madere. Roast loin of wild boar with Madeira wine sauce. RELEVES — REMOVES 135 Marcassin farci aux truffes. Roast young wild boar stuffed with truffles and forcemeat. Marcassin a la broche. Roast young wild boar. Jambon de renne. Smoked leg of reindeer. Gigot marine de renne. Pickled leg of reindeer. Tete de veau farcie aux truffes. Braised calf's head stuffed with veal forcemeat and truffles. ENTREES LEGERES ET HORS- D'CEUVRE CHAUDS. LIGHT ENTREES AND HOT SIDE DISHES. Boudins, &c. Andouillettes. Forcemeat balls. Bauveses aux truffes. Truffled calf's brain on toast. Beignets de claines. Clam fritters. Beignets d'liuitres. Oyster fritters. Beignets de cervelle deveau. Calf's brain fritters. Boudin de volaille d la reine. Chicken sausage, Queen style. Small baked sausages filled with finely cut chicken stew. 136 PRACTICAL GASTRONOMY Boudin de gibier a la Montglas. Game and truffle sausages, Montglas style. Boudin de volaille hlanc. White fowl pudding. Boudin de lievre d la Blchelieu. Hare pudding, Richelieu style. These consist of richly prepared and finely minced hare meat, baked and served with a rich truffle sauce. Boudin c^s sanglier. Wild boar pudding. Boudinade de veau. Veal sausage pudding. Croustades. Croustades are shapes of baked paste crusts, or of fried bread crusts, on which minced meat or game is served. Croustades de macaroni. Macaroni croustades. Prepared with cooked macaroni, cheese, and tomato sauce. Croustades de volailles d la Perigueux. Chicken croustades, Perigord style. Stewed fillets of chicken with truffles baked in crusted cases. Croustades de venaison. Venison croustades. Stewed fillets of venison baked in crusted cases. Croustades de gibier d la Vatel. Game croustades, Vatel style. Stewed fillets of game, richly flavoured with chopped truffles and mushrooms, served in fried bread crusts. LIGHT ENTREES AND HOT SIDE DISHES 137 Croutons au salmis cle perdreaux. Partridge stew on toast. Salmis of very small boned pieces of partridge served on small oval- shaped pieces of fried or toasted bread. Bouchees. (See also Petites bouchees.) Bouchees are small puff paste patties, filled with certain preparations of minced fish, meat, or game. Bouchees de volatile a la reine. Chicken patties, Queen style. Bouchees d la Montglas. Chicken and sweetbread patties, Montglas style. Crepinettes. Crepinettes are small square-shaped meat sausages, wrapped in pig's caul, egged, crumbed, and fried in clari- fied butter or dripping. Crepinettes de volaille truffee. Chicken crepinettes truffled. Crepinettes de faisan. Pheasant crepinettes. Crepinettes de pluvier. Plover crepinettes. Crepinettes de lievre. Hare crepinettes. Crepinettes de levraut. Wild rabbit crepinettes. Crepinettes de grives truffees. Fieldfare crepinettes truffled. Coquilles. Coquilles are shells filled with coarsely minced meats, &c., baked in the oven. Coquilles de volaille truffee. Truffled chicken coquilles. 138 PRACTICAL GASTR0NO]MY