FoodNet

Dressed game and poultry à la mode

1888

Page 37

Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
— scallops of, a la Financie 21 ■ — souffle, 22 — timbale of, 22 Hare, to cook, 22 — cutlets a la chef, 23 — en daube, 24 — Derrynane fashion, 24 — a la Matanzas, 25 78 INDEX, Hare a la mode, 25 — jugged, 26 Landrail, 26 Larks, croustade of, 26 — a la Macedoine, 27 — pie, 27 — puffs, 29 — salmi of, cold, 28 Leveret a la minute, 29 — a la Noel, 29 Lievre, filet de, a la Muette, 24 — gateaux de, 25 MOORFOWL, salmi of, 30 Ortolans in cases, 30 — a la Perigourdine, 31 — aux truffes, 31 Partridges a la Barbaric, 31 — blancmanger and truffles, 32 — a la Bearnaise, 33 — blanquette of, 33 — broiled, 33 — chartreuse of, 34 — aux choux, 34 — cold fillets of, 35 — a la Cussy, 35 — with mushrooms, 36 — pie, 38 — pudding, 37 — a la Reine, 37 — salmi of, au chasseur, 38 — scalloped, 38 — a la Sierra Morena, 38 — souffle, 39 — stewed, 40 — a la Toussenel, 40 — tartlets, 41 — a la Venitienne, 41 Pintail, 42 Pheasant, boiled, 42 Pheasants, boudins of, 42 — a la bonne femme, 43 — a la Brillat-Savarin, 43 — creme of, a la moderne, 44 — cutlets, 45 — galantine of, 45 — fritot, 46 — and macaroni, 46 — pie with oysters, 47 — des Rois, 48 — • a la Samte-Alliance, 48 — salmi of, 49 — stewed with cabbage, 49 — stuffed with oysters, 50 tomatoes, 50 — en surprise, 51 — a la Suisse, 5 1 — a la Tregothran, 52 — a la Victoria, 52 Pigeons a la duchesse, 53 — a la financiere, 52 — a la merveilleuse, 53 — ballotines of, 54 — en poqueton, 54 — en ragout de crevettes, 55 — au soleil, 55 — a la Soussel, 56 Plovers in brandy, 56 — golden, 57 aux champignons, 57 — aux truffes, 57 Pullet, stuffed, 57 Quails a la Beaconsfield, 58 — en caisse, 59 — compote of, 59 — and green peas, 60 Rabbit, boudins of, 60 — a la Maintenon, 60 — galantine of, 61 — gibelotte of, 61 — fillets of, with cucumber, 61 — fricandeau of, 62 — fritters, 62 INDEX, 79 Rabbit klosse, 63 — en papillote, 63 — pie a la Proven9ale, 63 — pilau, 64 — pudding, 64 — a la Tartare, 65 — a la Wanderer, 65 Roebuck cutlets, 66 Snipe a la minute, 66 — pie, 66 a la Danoise, 67 — hot raised, 67 — souffle, 68 • a la superlative, 1 Teal, devilled, 12 — pudding, 69 Teal, salmi of, 69 — stewed, 70 Turkey drumsticks, devilled, 70 — en daube, 71 Venison cutlets, 71, 72 — haricot, 72 — pastry, 72 — puffs, 72 Widgeon, salmi of, 73 Wild ducks, fillets of, 74 Wildfowl a la Bigarade, 74 Woodcock au chasseur, 74 — a la Lucullus, 75 — a la Perigueux, 75 — en surprise, 75 — salmi a la Lucullus, 76 PRINTED BY SPOTTISWOODE AND CO., NRW-STREIIT SQUARE LONDON