Practical gastronomy and culinary dictionary

Perdreaux farcis aux champignons. Stuffed partridges braised, served with mushroom stew. Salmis de perdreaux aux truffes. Stewed or jugged partridges with truffles. Salmis de perdreaux a la chasseur. Stewed partridges with chopped mushrooms, claret sauce, chopped rind of lemon, garnished with fleurons or sippets. Perdreaux a la Beauharnais. Braised partridges, garnished with stewed asparagus points, fresh button mushrooms, and artichoke bottoms, served with truffle sauce. Filets de perdreaux a la princesse. Breasts of partridges, skinned, larded with bacon and truffles, braised, and served with Madeira wine sauce. Filets de perdreaux a la marechal. Braised breasts of partridges, with truffles, mush- rooms, and fried potato dumplings. Chartreuse de perdreaux. Stewed partridges, with braised spring cabbages and young carrots, dressed in a border of macedoine. Hachis de perdreaux au Madere. Hashed partridges with Madeira wine sauce. 244 PRACTICAL GASTRONOMY Pains de jperdreaux a la DauphiTie. Steamed dumplings of partridge forcemeat, truffles, and mushrooms, served with asparagus points, button mushrooms, and Madeira sauce. Salmis de perdreaux blancs aux olives. Stewed ptarmigan with ohves. Croustades de gibier a la Gamhetta, Game stew with truffles, dressed on fried bread croutons, garnished with small stuffed tomatoes. Pluviers a la Perigueux. Braised plovers with truffles. Pluviers sautes au champagne. Stewed plovers with champagne sauce. Cotelettes de pluviers en caisses. Boned plovers, shaped into cutlets, egged, crumbed, and braised, served in small paper cases, with chasseur sauce. Sarcelles en salmis. Stewed teals. Sarcelles bar dees a la Westphalie, Braised teals barded, served with sHces of broiled Westphalian ham and truffles. Tetras d'Amerique a la chasseur, American goose stewed in brown Madeira wine sauce with chopped mushrooms and shallots. ENTREES : GIBIER — GAME 245 B. GIBIER QUADRUPtDE-FOUR-FOOTED GAME. Filet de cerf, sauce poivrade. Braised fillet of deer with pepper sauce mixed with red currant jelly. BagoM de cerf marine. Pickled deer, stewed or jugged. Filet de cerf pique a, la diable. Larded deer fillet braised, served with a sharp pepper sauce (sauce a la diable). BagoM de chevreuil a la hourgeoise. Stewed venison, with braised button onions. Cotelettes de chevreuil a la Turqtie. Venison cutlets, egged, crumbed, and fried, served with tomato puree and fried parsley. Escalopes de chevreuil a la chasseur. Scallops of venison, prepared with a thick chasseur sauce, mixed with red currant jelly. Grenadin de chevreuil aux truffes. Small fillets of venison. Tournedos de chevreuil a la Milanaise. Small venison steaks, broiled, served with stewed macaroni and tomato sauce. 246 PRACTICAL GASTRONOMY Noix de chevreuil a la geUe de groseille. Braised kernel of venison Tvith red currant jelly sauce. Fricot de chevreuil d 1% Piemontaise. Jugged venison with small rice timbales and tomato sauce. Chevreuil hraisi, d la Saint Hubert. Braised pickled venison, larded, done in brown sauce with claret and cinnamon flavouring, finished in the oven, served with a garniture of French prunes which have been stewed with the meat. Cuissot de chevretdl, sauce piquante. Part of the leg of venison braised, served with piquante sauce. Longe de chevreuil d la puree de tomate. Braised loin of venison with tomato puree.