Practical gastronomy and culinary dictionary

Jamhon d la Bayonnaise. Braised ham, with chopped onions fried, dressed on stewed rice, garnished with pieces of fried sausages, served with demi-glace sauce. Jamhoji braise a la choucroute. Braised ham with stewed sourcrout (Sauerkraut). Jamhon a V Alsacienne. Braised ham with sourcrout, mashed potatoes, and Strasburg sausages. Jamhon a la Busse. Braised ham with small stuffed spring cabbages and stewed rice. Jamhon glace a la Clamart, Braised ham, glazed with reduced demi-glace, served with a pur^e of green peas. Jamhon a VAnglaise. Parboiled ham, wrapped in a crust of paste made of flour and water, set to roast in a braisiere with white wine, butter, and seasoning, and served with the crust and skin removed, with wine sauce well reduced. Jarrets de pore marine a V Allemande. Boiled pickled knuckles of pork with stewed sour- crout, forcemeat dumplings, and white sauce. Langues de pore a Vltalienne. Braised pork tongues with brown sauce and chopped preserved mushrooms. 210 PRACTICAL GASTRONOMY Langues de pore a la Lyonnaise. Boiled pork tongues with broiled sliced onions and brown sauce. Oreilles de pore en vinaigrette. Boiled pickled pig's ears, with vinaigrette sauce garnished with hard-boiled eggs, capers, gherkins, and olives. Oreilles deporc en inenus droits. Pickled pig's ears, braised and served with finely sliced fried onions. Oreilles de pore f rites, sauce Tartare. Boiled pickled pig's ears, soaked in oil and chopped savoury herbs, dipped in frying batter, and fried in clarified butter, served with Tartare sauce. Palais de pore grathie. Boiled pig's palate, seasoned, dished in a gratin dish with bechamel sauce, a few sliced mushrooms, fresh bread crumbs, small pieces of butter, and baked in a quick oven. Palais de pore aiix champignons. Stewed pig's palate with sliced mushrooms. Pieds de cocJion au Madere. Stewed pickled pig's trotters (pig's feet) with Madeira wine sauce. Pieds de cochon, sauce piquante. Pickled pig's feet stewed and served mth piquante sauce. Pieds de cochon en fricassee. Fricasseed pig's feet. (White sauce and mush- rooms.) ENTREES : PORC — PORK 211 Pieds de cochon a la Sainte-Menehould. Pickled pig's feet, boned, boiled, and stuffed, dipped in seasoned frying batter, fried in clarified butter, served with piquante or Eobert sauce. Pieds de cochon au vin de Chamjpagne. Pickled pig's feet, stewed in champagne wine sauce. Pieds de cochon farcis a la Perigiieux. Pickled pig's feet stuffed with finely chopped truffles, braised, and served with truffle sauce. Saucisses* de pore aux truffes. Fresh German pork sausages (Bratwiirste) fried, served with truffle sauce. Saucissons de pore a la Lyonnaise. Fried pork sausages with braised sliced onions. Saucisses de pore d la puree de pommes de terre. Fried pork sausages with mashed potatoes. Tete de pore a la poulette. Boiled pickled pig's head with parsley sauce. Tete de pore f rite J sauce remoulade. Boiled pickled pig's head, cut into square pieces, well seasoned, egged, crumbed, fried, served with remoulade sauce and fried parsley. Tete de pore a la mobile. Braised salt pig's head, with sliced tomatoes, slightly fried, dished up on stewed rice, and served with demi- glace sauce. * Saucisse usually stands for fresh sausage, whilst Saucisson stands for smoked sausage. 212 PRACTICAL GASTRONOMY VOLAILLE— POULTRY Canards. — Ducks.