Bdble de lievre d la mode.
Small joints of hare (fillets larded), seasoned and
drained, fried in butter, stewed in brown sauce, with
small squares of salt pork, served with the sauce well
reduced and flavoured with chilly vinegar.
Lievre en gite.
Potted hare meat, prepared in a tureen with sau-
sage, forcemeat, and hare fillets, moistened with Ma-
deira wine, covered with slices of bacon, baked in the
oven, and served cold in a tureen.
Cdtelettes de sanglier, sauce Maddre.
Wild boar cutlets, braised with Madeira wine sauce.
Jamhon de sanglier aux jpetits pois.
Braised wild boar ham with green peas.
250 PRACTICAL GASTRONOMY
Cuissot de sanglier aux cerises.
Braised loin or haunch of young wild boar, flavoured
with red wine, powdered sugar and cinnamon, served
with a brown sauce, mixed with stewed cherries.
Cotelettes de sanglier d la Bohert.
Fried wild boar cutlets with Robert sauce.
Carre de sanglier a la Biisse.
Braised neck of wild boar served with a sweet sauce
(orange sauce with picked and blanched sultanas).
Cotelettes de renne, sance poivrade.
Eeindeer cutlets fried, with pepper sauce.
ROTIS— ROASTS
Du veau. — Veal.
Carre de veau rdti. Eoast neck of veal.
Longe de veau rdti. Roast loin of veal.
Noix de veau rdti. Roast kernel or cushion of veal.
Epaule de veau rotie. Roast shoulder of veal.
Cuissot de veau rdti. Roast knuckle of veal.
Filet de veau rdti. Roast fillet or loin of veal.
Poitrine de veau rdtie. Eoast breast of veal.
Selle de veau rdti. Roast saddle of veal.
Fricandeau de veau rdti. Roast cushion of veal larded.
ROTIS — ROASTS 251
Du boeuf. — Beef.
Baron de hcRuf roti. Eoast baron of beef.
Filet de hceuf roti. Roast fillet of beef.
Cote de hceuf rotie. Eoast ribs of beef.
Aloyau de hoeuf roti. Eoast sirloin of beef.
De I'agneau. — Lamb.
E^aule d'agneau rotie. Eoast shoulder of lamb.
Gigot d'agneau roti. Eoast leg of lamb.
Longe d'agneau rotie. Eoast loin of lamb.
Quartier d'agneaii roti.
Eoast hind or fore quarter of lamb.
Poitrine d'agneau rotie. Eoast breast of lamb.
Selle d'agneau rotie. Eoast saddle of lamb.
Du mouton. — Mutton.
Carre de mouton roti. Eoast neck of mutton.
Eioaule de mouton rotie. Eoast shoulder of mutton.
Filet de mouton roti. Eoast loin or fillet of mutton.
Gigot de mouton roti. Eoast leg of mutton.
Hanche de mouton rotie. Eoast haunch of mutton.
Poitrine de moutoji rotie. Eoast breast of mutton.
Selle de mouton rotie. Eoast saddle of mutton.
Du pore. — Pork.
Carre de pore roti. Eoast neck of pork.
Gigot de pore roti. Eoast leg of pork.
Longe de pore rotie. Eoast loin of pork.
Ecliine de pore rotie. Eoast chine of pork.
16
252 PRACTICAL GASTRONOMY
De la volaille. — Poultry.
Canard roti. Roast ducks.
Cam])ines roties.
Roast young cliickens (fine fat pullets).
Canetons rotis. Roast ducklings.
Chapon roti. Roast capon.
Dinde rotie. Roast turkey-hen.
Dindon roti. Roast turkey-cock.
Dindonneau roti. Roast young turkey.
Oie rotie, sauce aux pommes.
Roast goose and apple sauce.
Oison roti. Roast gosling.
Pigeons rotis. Roast pigeons.
Pigeonneaux rotis. Roast young pigeons.
Poidet roti, sauce au p)ain.
Roast chicken and bread sauce.
Poidette rotie. Roast pullet (young hen.)
Poularde rotie. Roast fat pullet.
Du gibier. — Game.
(a) Wild Poultry.
Alouettes roties.
Roast larks (wood larks, also called mauviettes).
Bartavelle rotie. Roast partridge (red-legged).
Page 87
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Bdble de lievre d la mode.
Small joints of hare (fillets larded), seasoned and
drained, fried in butter, stewed in brown sauce, with
small squares of salt pork, served with the sauce well
reduced and flavoured with chilly vinegar.
Lievre en gite.
Potted hare meat, prepared in a tureen with sau-
sage, forcemeat, and hare fillets, moistened with Ma-
deira wine, covered with slices of bacon, baked in the
oven, and served cold in a tureen.
Cdtelettes de sanglier, sauce Maddre.
Wild boar cutlets, braised with Madeira wine sauce.
Jamhon de sanglier aux jpetits pois.
Braised wild boar ham with green peas.
250 PRACTICAL GASTRONOMY
Cuissot de sanglier aux cerises.
Braised loin or haunch of young wild boar, flavoured
with red wine, powdered sugar and cinnamon, served
with a brown sauce, mixed with stewed cherries.
Cotelettes de sanglier d la Bohert.
Fried wild boar cutlets with Robert sauce.
Carre de sanglier a la Biisse.
Braised neck of wild boar served with a sweet sauce
(orange sauce with picked and blanched sultanas).
Cotelettes de renne, sance poivrade.
Eeindeer cutlets fried, with pepper sauce.
ROTIS— ROASTS
Du veau. — Veal.
Carre de veau rdti. Eoast neck of veal.
Longe de veau rdti. Roast loin of veal.
Noix de veau rdti. Roast kernel or cushion of veal.
Epaule de veau rotie. Roast shoulder of veal.
Cuissot de veau rdti. Roast knuckle of veal.
Filet de veau rdti. Roast fillet or loin of veal.
Poitrine de veau rdtie. Eoast breast of veal.
Selle de veau rdti. Roast saddle of veal.
Fricandeau de veau rdti. Roast cushion of veal larded.
ROTIS — ROASTS 251
Du boeuf. — Beef.
Baron de hcRuf roti. Eoast baron of beef.
Filet de hceuf roti. Roast fillet of beef.
Cote de hceuf rotie. Eoast ribs of beef.
Aloyau de hoeuf roti. Eoast sirloin of beef.
De I'agneau. — Lamb.
E^aule d'agneau rotie. Eoast shoulder of lamb.
Gigot d'agneau roti. Eoast leg of lamb.
Longe d'agneau rotie. Eoast loin of lamb.
Quartier d'agneaii roti.
Eoast hind or fore quarter of lamb.
Poitrine d'agneau rotie. Eoast breast of lamb.
Selle d'agneau rotie. Eoast saddle of lamb.
Du mouton. — Mutton.
Carre de mouton roti. Eoast neck of mutton.
Eioaule de mouton rotie. Eoast shoulder of mutton.
Filet de mouton roti. Eoast loin or fillet of mutton.
Gigot de mouton roti. Eoast leg of mutton.
Hanche de mouton rotie. Eoast haunch of mutton.
Poitrine de moutoji rotie. Eoast breast of mutton.
Selle de mouton rotie. Eoast saddle of mutton.
Du pore. — Pork.
Carre de pore roti. Eoast neck of pork.
Gigot de pore roti. Eoast leg of pork.
Longe de pore rotie. Eoast loin of pork.
Ecliine de pore rotie. Eoast chine of pork.
16
252 PRACTICAL GASTRONOMY
De la volaille. — Poultry.
Canard roti. Roast ducks.
Cam])ines roties.
Roast young cliickens (fine fat pullets).
Canetons rotis. Roast ducklings.
Chapon roti. Roast capon.
Dinde rotie. Roast turkey-hen.
Dindon roti. Roast turkey-cock.
Dindonneau roti. Roast young turkey.
Oie rotie, sauce aux pommes.
Roast goose and apple sauce.
Oison roti. Roast gosling.
Pigeons rotis. Roast pigeons.
Pigeonneaux rotis. Roast young pigeons.
Poidet roti, sauce au p)ain.
Roast chicken and bread sauce.
Poidette rotie. Roast pullet (young hen.)
Poularde rotie. Roast fat pullet.
Du gibier. — Game.
(a) Wild Poultry.
Alouettes roties.
Roast larks (wood larks, also called mauviettes).
Bartavelle rotie. Roast partridge (red-legged).