Canards sauvages d V Americaine.
Braised wild ducks stuffed with soaked bread well
buttered and seasoned, served with a brown sauce
made of boiled duck giblets, chopped shallots, and port
wine.
Canards sauvages a la chasseur.
Braised wild ducks stuffed with minced game and
chopped mushrooms, served with a game sauce in which
some black currant jelly has been dissolved.
Coq de bois braise, sauce poivrade.
Braised heath cock with poivrade sauce.
Coq de bruyere ]jique aux quenelles de truffes.
Braised mountain cock larded, served with small
forcemeat and truffle dumplings (quenelles).
Coq de bruyere a la Polonaise.
Stewed mountain cock with truffle sauce.
Coq de bruyere a la Polonaise.
Parbroiled mountain cock steeped in game marinade,
braised in the oven, and served with a brown game
sauce mixed with sour cream.
Faisan a la Flamande.
Braised pheasants served with small stuffed braised
cabbages and fried sausages.
Compote de faisan au Madere.
Stewed pheasant with Madeira wine sauce.
Salmis de faisan aux truffes.
Stewed or jugged pheasant with sliced truffles.
ENTREES : GIBIER — GAME 241
Filets defaisan a la Talleyrand.
Larded fillets of pheasant, braised, served with a
stew of minced pheasant round the fillets and garnished
with slices of hard-boiled eggs.
Filets de faisan a la Bichelieu.
Braised pheasant fillets larded with truffles and
bacon.
Faisan d la bonne femme.
Braised pheasant, with small pieces of ham, sliced
and stewed Spanish onions, served with a brown sauce
mixed with Indian chutney.
Cotelettes de faisan d la Bichelieu.
Pheasant forcemeat shaped into cutlets, poached ;
when cold egged, crumbed, and fried in clarified butter ;
served with a brown sauce with chopped truffles.
Salmis de faisan d la BoMmienne.
Stewed pheasant in brown sherry sauce, minced
ham, and mushrooms, garnished with fried bread
croutons and whole mushrooms.
Faisan aux choux.
Braised pheasant with stewed cabbages, garnished
with fried slices of bacon, small carrots, and sausages.
Salmis de gelinottes. Stewed or jugged hazel hens.
Filets de gelinottes au champag7ie.
Broiled fillets of hazel hens with champagne sauce.
Grives braisees en caisses.
Braised fieldfares served in small paper cases.
Pdti chaud de grives. Braised fieldfare pie served hot.
242 PRACTICAL GASTRONOMY
Grives bar dees a la chasseur.
Roast fieldfares, barded, served with mushroom
sauce, garnished with minced game and fried sau-
sages.
Grimpereaux d la Perigiceux.
Braised woodpeckers with truffle sauce.
Macreuses braisees aux champignons.
Braised sea ducks with mushrooms.
Mauviettes /arcies aux trujfes.
Braised larks stuffed with forcemeat and truffles,
served with truffle sauce.
Mauviettes au gratin. Ijarks baked in the gratin style.
Mauviettes braisees au lard.
Braised larks with fried bacon.
Pdte chaud de mauviettes.
Raised pie of larks, served hot.
Mauviettes a la Conti. Braised larks with truffles.
Ortolans a la Provenqale.
Braised ortolans with stewed onions.
Ortolans a la P6rigord. Braised ortolans with truffles.
Ortolans a la Polonaise.
Stewed ortolans, with sourcrout, peas, dumplings,
and small smoked sausages.
Outarde en salmis. Stewed oustard.
Perdreaux aux choux.
Braised partridges with stewed spring cabbages.
ENTREES : GIBIER — GAME 243
Perdreaux a la Pompadour,
Stuffed partridges larded and braised, served with
goose liver and truffle stew.
Page 84
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Canards sauvages d V Americaine.
Braised wild ducks stuffed with soaked bread well
buttered and seasoned, served with a brown sauce
made of boiled duck giblets, chopped shallots, and port
wine.
Canards sauvages a la chasseur.
Braised wild ducks stuffed with minced game and
chopped mushrooms, served with a game sauce in which
some black currant jelly has been dissolved.
Coq de bois braise, sauce poivrade.
Braised heath cock with poivrade sauce.
Coq de bruyere ]jique aux quenelles de truffes.
Braised mountain cock larded, served with small
forcemeat and truffle dumplings (quenelles).
Coq de bruyere a la Polonaise.
Stewed mountain cock with truffle sauce.
Coq de bruyere a la Polonaise.
Parbroiled mountain cock steeped in game marinade,
braised in the oven, and served with a brown game
sauce mixed with sour cream.
Faisan a la Flamande.
Braised pheasants served with small stuffed braised
cabbages and fried sausages.
Compote de faisan au Madere.
Stewed pheasant with Madeira wine sauce.
Salmis de faisan aux truffes.
Stewed or jugged pheasant with sliced truffles.
ENTREES : GIBIER — GAME 241
Filets defaisan a la Talleyrand.
Larded fillets of pheasant, braised, served with a
stew of minced pheasant round the fillets and garnished
with slices of hard-boiled eggs.
Filets de faisan a la Bichelieu.
Braised pheasant fillets larded with truffles and
bacon.
Faisan d la bonne femme.
Braised pheasant, with small pieces of ham, sliced
and stewed Spanish onions, served with a brown sauce
mixed with Indian chutney.
Cotelettes de faisan d la Bichelieu.
Pheasant forcemeat shaped into cutlets, poached ;
when cold egged, crumbed, and fried in clarified butter ;
served with a brown sauce with chopped truffles.
Salmis de faisan d la BoMmienne.
Stewed pheasant in brown sherry sauce, minced
ham, and mushrooms, garnished with fried bread
croutons and whole mushrooms.
Faisan aux choux.
Braised pheasant with stewed cabbages, garnished
with fried slices of bacon, small carrots, and sausages.
Salmis de gelinottes. Stewed or jugged hazel hens.
Filets de gelinottes au champag7ie.
Broiled fillets of hazel hens with champagne sauce.
Grives braisees en caisses.
Braised fieldfares served in small paper cases.
Pdti chaud de grives. Braised fieldfare pie served hot.
242 PRACTICAL GASTRONOMY
Grives bar dees a la chasseur.
Roast fieldfares, barded, served with mushroom
sauce, garnished with minced game and fried sau-
sages.
Grimpereaux d la Perigiceux.
Braised woodpeckers with truffle sauce.
Macreuses braisees aux champignons.
Braised sea ducks with mushrooms.
Mauviettes /arcies aux trujfes.
Braised larks stuffed with forcemeat and truffles,
served with truffle sauce.
Mauviettes au gratin. Ijarks baked in the gratin style.
Mauviettes braisees au lard.
Braised larks with fried bacon.
Pdte chaud de mauviettes.
Raised pie of larks, served hot.
Mauviettes a la Conti. Braised larks with truffles.
Ortolans a la Provenqale.
Braised ortolans with stewed onions.
Ortolans a la P6rigord. Braised ortolans with truffles.
Ortolans a la Polonaise.
Stewed ortolans, with sourcrout, peas, dumplings,
and small smoked sausages.
Outarde en salmis. Stewed oustard.
Perdreaux aux choux.
Braised partridges with stewed spring cabbages.
ENTREES : GIBIER — GAME 243
Perdreaux a la Pompadour,
Stuffed partridges larded and braised, served with
goose liver and truffle stew.