Practical gastronomy and culinary dictionary

Split sheep's kidneys, broiled, the centres filled with a thick Tartare sauce, garnished with small round fried potatoes, served with poivrade sauce. Bognons de mouto7i a la Chinoise. Grilled split sheep's kidneys, the centres filled with stewed asparagus points, served with tomato sauce and garnished with whole fried eggs. 206 PRACTICAL GASTRONOMY Bognons de vwuton a la brochette. Sheep's kidneys broiled on skewers. Bognons de mouton sauUs au Maddre. Sliced stewed sheep's kidneys with Madeira wine sauce. Bognons de mouton mix fines lierhes. Broiled sheep's kidneys, when done filled with maitre d'hotel or parsley butter, served with a little demi-glace sauce. Bognons de mouton au heurre d'anchois. Broiled sheep's kidneys with anchovy butter. PORC— PORK Carbonade de pore a la Francaise. Stewed belly of fresh pork with vegetable garnishing and brown sauce. Caree de pore a la Nivernaise. Braised neck of pork with small glazed onions and turnips. Caree de pore a VIndienne. Curried neck of pork with boiled rice. Caree de pore braisee, sauce piquante. Braised neck of pork with poi\Tade sauce. entrees: porc — pork 207 Cervelles de porc a la clemi-glace. Boiled pork brains with demi-glace sauce. Cervelles de pore a Vltalienne. Boiled pork brains with Italian sauce. Cotes de porc d la diplomats Braised spare ribs of pork, garnished with stewed red cabbage, fried pork sausages, and stuffed potatoes. Cotelettes de porc grillees. Broiled pork cutlets. Cotelettes de porc 7nari7iees. Pickled pork cutlets, fried in oil, drained, and served with tomato sauce. Cotelettes de porc aux haricots blancs. Pork cutlets fried, served with a puree of white haricot beans. Cotelettes de porc a la Soubise. Fried pork cutlets served with onion puree. Cdtelettes de porc a la Navarraise. Pickled pork cutlets, fried, and stewed in brown sauce and shced tomatoes, dressed round a rice stew. Cdtelettes de porc a VIndienne. Fried pork cutlets, finished in curry sauce and served with boiled rice. Cotelettes de porc a la Bohert. Fried pork cutlets with brown onion sauce. Cotelettes de porc aux fines Jierhes. Broiled pork cutlets with a white wine sauce con- taining chopped parsley and mixed savoury herbs. 208 PRACTICAL GASTRONOMY Cotelettes de pore aux lentllles. Fried pork cutlets with a puree of lentils. Cotelettes de pore, sauce aux pommes. Fried pork chops with apple sauce. Cotelettes de pore, sauce piquante. Fried pork cutlets, or chops, with piquante sauce. Jambon grille aux petits pois. Grilled ham with gi-een peas. Jambon bouilli, sauce Madere. Boiled ham with Madeira wine sauce. Jamhon braise aux nouilles. Braised ham with nouilles. Jambon braise au champagne. Braised ham with Champagne wine sauce. Jambon aux oeufs. Broiled slices of ham with poached or fried eggs. Beignets de jambon. Ham fritters. (Minced ham mixed with yolks of eggs and bechamel sauce, shaped into small rolls or balls, dipped in savoury- frying batter, and fried in clarified butter.) Jambon braise a la Francaise. Parboiled ham braised in Espagnole sauce, with sherry or Madeira wine. Jambon a la Polonaise. Braised ham with pease pudding, sourcrout, and small smoked pork sausages. ENTREES : PORC — PORK 209 Jamhon a la Comtoise. Braised ham with Madeira wine sauce and sourcrout garnish.