open and broiled, the centres filled with tartare
sauce ; garnished with small round fried potatoes;
poivrade sauce round dish.
— aux fines herbes. — Grilled or broiled, centre
filled with parsley butter ; demi-glace sauce.
— sautes k la Fran§aise. — Sliced and seasoned,
forced with butter over a quick fire, when partly
done dredged with flour, and finished with demi-
glace sauce ; garnished with fried bread croutons,
and sprinkled with chopped parsley.
— sautes au Madere. — Sliced, tossed in butter,
and served with madere sauce.
— panes. — Par-broiled split sheep’s kidneys put on
skewers, buttered, breadcrumbed, and baked in the
oven, or fried in deep fat.
— a la Turbig’O. — Sliced and stewed, with finely
chopped shallots and white wine, mixed with thin
slices of sausages and dice of fried lean bacon.
PORC— PORK.
Carbonade de Pore a la Franqaise (Breast or
Belly part). — Slices of fresh pork with vegetable
garnish stewed in brown sauce.
Caree de Pore a la Nivernaise.— Braised neck of
pork with glazed button onions and cubes of
turnips.
— braisee, sauce Piquante.— Braised neck of pork
with piquant sauce.
— & l’lndienne. — Curried neck of pork with boiled
rice.
Cervelles de Pore a la Demi-Glace.— Blanched
pork brains stewed in demi-glace sauce.
— a l’ltalienne. — Stewed in Italian sauce, with
macaroni garnish.
Cotes de Pore a la Diplomate.— Braised spare
ribs of pork, garnished with stewed red cabbage,
fried pork sausages, and stuffed potatoes.
Cotelettes de Pore grillees. — Broiled pork cutlets.
— aux fines herbes. — Broiled, and stewed in brown
sauce containing chopped parsley and white wine.
— aux Haricots blancs.— Fried, served with puree
of white haricot beans.
PORK
ii5
Cotelettes de Pore a l’lndienne. — Par-fried,
stewed in curry Sauce, and served with boiled rice,
— aux Lentilles. — With a pur£e of lentils.
— marinees. — Pickled pork cutlets, fried in oil,
stewed, and served in tomato sauce.
— a la NavaPraise. — Pickled, fried, and stewed in
brown sauce with sliced tomatoes ; dressed on a
bed of stewed rice.
— aux Pommes. — Fried pork cutlets or chops with
apple sauce.
— a la Robert. — Par-fried, and stewed in brown
onion sauce.
— k la Soubise. — Grilled or fried ; served with
onion puree ; demi-glace sauce.
Jambon grille aux petits pois.— Grilled ham
with green peas.
— a l’Alsaeienne. — Braised ham, with sourcrout,
mashed potatoes, and Strasbourg sausages.
— a l’Anglaise. — Parboiled ham, wrapped in a
paste crust made of flour and water, and baked ;
served with the crust and skin removed ; reduced
wine sauce.
— bouilli, sauce Madere. — Boiled ham with
Madeira wine sauce.
— braise aux Nouilles. — Braised ham, with
nouilles as garnish.
— braise au Champagne. — Braised ham, with
champagne sauce.
— braise a la Fran^aise. — Parboiled ham braised
in espagnole sauce, flavoured with sherry or
Madeira wine.
— braise a la Choueroute.— Braised ham with
stewed choueroute (sauerkraut).
— a la Bayonnaise. — Braised ham, with fried
onions, dressed on stewed rice ; garnished with
pieces of fried sausages ; demi-glace sauce.
— a la Clamart. — Braised ham, glazed with reduced
demi-glace ; garnished with puree of green peas.
— a la Polonaise. — Braised ham, garnished with
small timbales of peas, choueroute (sauerkraut),
and small smoked pork sausages.
— a la Russe. — Braised ham, with small stufted
spring cabbages and stewed rice.
Page 66
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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open and broiled, the centres filled with tartare
sauce ; garnished with small round fried potatoes;
poivrade sauce round dish.
— aux fines herbes. — Grilled or broiled, centre
filled with parsley butter ; demi-glace sauce.
— sautes k la Fran§aise. — Sliced and seasoned,
forced with butter over a quick fire, when partly
done dredged with flour, and finished with demi-
glace sauce ; garnished with fried bread croutons,
and sprinkled with chopped parsley.
— sautes au Madere. — Sliced, tossed in butter,
and served with madere sauce.
— panes. — Par-broiled split sheep’s kidneys put on
skewers, buttered, breadcrumbed, and baked in the
oven, or fried in deep fat.
— a la Turbig’O. — Sliced and stewed, with finely
chopped shallots and white wine, mixed with thin
slices of sausages and dice of fried lean bacon.
PORC— PORK.
Carbonade de Pore a la Franqaise (Breast or
Belly part). — Slices of fresh pork with vegetable
garnish stewed in brown sauce.
Caree de Pore a la Nivernaise.— Braised neck of
pork with glazed button onions and cubes of
turnips.
— braisee, sauce Piquante.— Braised neck of pork
with piquant sauce.
— & l’lndienne. — Curried neck of pork with boiled
rice.
Cervelles de Pore a la Demi-Glace.— Blanched
pork brains stewed in demi-glace sauce.
— a l’ltalienne. — Stewed in Italian sauce, with
macaroni garnish.
Cotes de Pore a la Diplomate.— Braised spare
ribs of pork, garnished with stewed red cabbage,
fried pork sausages, and stuffed potatoes.
Cotelettes de Pore grillees. — Broiled pork cutlets.
— aux fines herbes. — Broiled, and stewed in brown
sauce containing chopped parsley and white wine.
— aux Haricots blancs.— Fried, served with puree
of white haricot beans.
PORK
ii5
Cotelettes de Pore a l’lndienne. — Par-fried,
stewed in curry Sauce, and served with boiled rice,
— aux Lentilles. — With a pur£e of lentils.
— marinees. — Pickled pork cutlets, fried in oil,
stewed, and served in tomato sauce.
— a la NavaPraise. — Pickled, fried, and stewed in
brown sauce with sliced tomatoes ; dressed on a
bed of stewed rice.
— aux Pommes. — Fried pork cutlets or chops with
apple sauce.
— a la Robert. — Par-fried, and stewed in brown
onion sauce.
— k la Soubise. — Grilled or fried ; served with
onion puree ; demi-glace sauce.
Jambon grille aux petits pois.— Grilled ham
with green peas.
— a l’Alsaeienne. — Braised ham, with sourcrout,
mashed potatoes, and Strasbourg sausages.
— a l’Anglaise. — Parboiled ham, wrapped in a
paste crust made of flour and water, and baked ;
served with the crust and skin removed ; reduced
wine sauce.
— bouilli, sauce Madere. — Boiled ham with
Madeira wine sauce.
— braise aux Nouilles. — Braised ham, with
nouilles as garnish.
— braise au Champagne. — Braised ham, with
champagne sauce.
— braise a la Fran^aise. — Parboiled ham braised
in espagnole sauce, flavoured with sherry or
Madeira wine.
— braise a la Choueroute.— Braised ham with
stewed choueroute (sauerkraut).
— a la Bayonnaise. — Braised ham, with fried
onions, dressed on stewed rice ; garnished with
pieces of fried sausages ; demi-glace sauce.
— a la Clamart. — Braised ham, glazed with reduced
demi-glace ; garnished with puree of green peas.
— a la Polonaise. — Braised ham, garnished with
small timbales of peas, choueroute (sauerkraut),
and small smoked pork sausages.
— a la Russe. — Braised ham, with small stufted
spring cabbages and stewed rice.