BeignetS de Jambon (Ham Fritters). — Minced ham
mixed with yolk of eggs and bechamel sauce,
shaped into small rolls or balls, dipped in frying
batter, and fried in fat.
Jarrets de Pore marine a l’AHemande.— Boiled
pickled knuckles of pork with stewed sauerkraut,
forcemeat dumplings, and white sauce.
ENTREES
116
Langues de Pore a l’ltalienne.— Braised pork
tongues, with brown sauce and chopped preserved
mushrooms.
— a la Lyonnaise. — Boiled, with fried sliced onions
and brown sauce.
Oreilles de Pope en Vinaigrette.— Boiled pickled
pig’s ears, with vinaigrette sauce ; garnished with
hard-boiled eggs, capers, gherkins, and olives.
— fpites, sauce Taptape.— Boiled, soaked in oil
and chopped herbs, dipped in frying batter and
fried ; served with tartare sauce.
— en Menus Droits. — Pickled, braised, and served
with finely sliced fried onions.
Palais de Pope gpatine.— Boiled pig’s palate,
seasoned, dressed in a gratin dish with bechamel
sauce, sliced mushrooms, breadcrumbs, and small
pieces of butter, baked in a quick oven.
— aux Champignons.— Stewed pig’s palate with
sliced mushrooms.
Pieds de Coehon au Champagne. — Pickled,
stewed in champagne sauce.
— en Fricassee. — Fricasseed pig’s feet (white sauce
and mushrooms).
— au MadePe. — Stewed pickled pig’s trotters (pig’s
feet) with madere sauce.
— fareis a la Perigueux.— Pickled, stuffed with
finely chopped truffles, braised, and served with
truffle sauce.
— sauce Piquante. — Pickled pig’s feet stewed and
served in piquant sauce.
— a la Sainte-Menehould. — Pickled, boned,
boiled, and stuffed, dipped in frying batter, fried
in deep fat ; served with piquant or Robert sauce.
Saueisses* de Pope aux tPUffes.— Fresh German
pork sausages (Bratwurste) fried ; served with
truffle sauce.
■ — a la Lyonnaise. — Fried pork sausages with
braised sliced onions.
— a la Puree de Pommes de Terpe.— Fried pork
sausages with mashed potatoes.
Tete de Pope a la Poulette.— Boiled pickled pig’s
head with parsley sauce.
— frite, sauce Remoulade.— Boiled pickled pig’s
head, cut in small pieces, egged, crumbed, and
fried ; served with remoulade sauce and fried
parsley.
— a la Mobile. — Braised salted pig’s head, with
fried sliced tomatoes ; dished on stewed rice ;
demi-glace sauce.
* Saucisse usually stands for fresh sausage, whilst
saucisson denotes smoked sausage.
VOLAI LLE— POU LTRY.
CANARD— DUCK (tame).
Caneton — Duckling.
Canard braise aux Petits Pois. — Braised duck
with green peas.
— a rAm6ricaine. — Duck divided down the middle,
rubbed over with a mixture of French mustard,
chutney sauce and seasoning, broiled in butter ;
served with brown sauce containing white wine,
chopped lemon pickles, and preserved mushrooms.
— a la Bigarade. — Braised duck with orange sauce.
— a la Duelair. — Stuffed with the hearts and
livers, finely chopped shallots, parsley, and season-
ing, roasted, and sauced with demi-glace reduced
with claret, orange juice, and chopped chives.
— braise a la Fran§aise.— Braised (breast larded),
stuffed with chestnuts, chopped onions and savoury
herbs ; served with port wine sauce.
— a l’ltalienne. — Par-roasted, cut up, fried in oil,
with chopped chives, parsley and herbs, stewed in
Italian sauce.
— aux NavetS. — Stewed duck with new turnips.
— a la Nivelle . — Boned, and stuffed with chopped
ham and beef, braised, cut up, and sauced over
with demi-glace.
— a la Nivernaise. — Braised, with glazed turnips
and demi-glace sauce.
— aux Olives. — Stewed duck with olives and brown
sauce.
Page 67
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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BeignetS de Jambon (Ham Fritters). — Minced ham
mixed with yolk of eggs and bechamel sauce,
shaped into small rolls or balls, dipped in frying
batter, and fried in fat.
Jarrets de Pore marine a l’AHemande.— Boiled
pickled knuckles of pork with stewed sauerkraut,
forcemeat dumplings, and white sauce.
ENTREES
116
Langues de Pore a l’ltalienne.— Braised pork
tongues, with brown sauce and chopped preserved
mushrooms.
— a la Lyonnaise. — Boiled, with fried sliced onions
and brown sauce.
Oreilles de Pope en Vinaigrette.— Boiled pickled
pig’s ears, with vinaigrette sauce ; garnished with
hard-boiled eggs, capers, gherkins, and olives.
— fpites, sauce Taptape.— Boiled, soaked in oil
and chopped herbs, dipped in frying batter and
fried ; served with tartare sauce.
— en Menus Droits. — Pickled, braised, and served
with finely sliced fried onions.
Palais de Pope gpatine.— Boiled pig’s palate,
seasoned, dressed in a gratin dish with bechamel
sauce, sliced mushrooms, breadcrumbs, and small
pieces of butter, baked in a quick oven.
— aux Champignons.— Stewed pig’s palate with
sliced mushrooms.
Pieds de Coehon au Champagne. — Pickled,
stewed in champagne sauce.
— en Fricassee. — Fricasseed pig’s feet (white sauce
and mushrooms).
— au MadePe. — Stewed pickled pig’s trotters (pig’s
feet) with madere sauce.
— fareis a la Perigueux.— Pickled, stuffed with
finely chopped truffles, braised, and served with
truffle sauce.
— sauce Piquante. — Pickled pig’s feet stewed and
served in piquant sauce.
— a la Sainte-Menehould. — Pickled, boned,
boiled, and stuffed, dipped in frying batter, fried
in deep fat ; served with piquant or Robert sauce.
Saueisses* de Pope aux tPUffes.— Fresh German
pork sausages (Bratwurste) fried ; served with
truffle sauce.
■ — a la Lyonnaise. — Fried pork sausages with
braised sliced onions.
— a la Puree de Pommes de Terpe.— Fried pork
sausages with mashed potatoes.
Tete de Pope a la Poulette.— Boiled pickled pig’s
head with parsley sauce.
— frite, sauce Remoulade.— Boiled pickled pig’s
head, cut in small pieces, egged, crumbed, and
fried ; served with remoulade sauce and fried
parsley.
— a la Mobile. — Braised salted pig’s head, with
fried sliced tomatoes ; dished on stewed rice ;
demi-glace sauce.
* Saucisse usually stands for fresh sausage, whilst
saucisson denotes smoked sausage.
VOLAI LLE— POU LTRY.
CANARD— DUCK (tame).
Caneton — Duckling.
Canard braise aux Petits Pois. — Braised duck
with green peas.
— a rAm6ricaine. — Duck divided down the middle,
rubbed over with a mixture of French mustard,
chutney sauce and seasoning, broiled in butter ;
served with brown sauce containing white wine,
chopped lemon pickles, and preserved mushrooms.
— a la Bigarade. — Braised duck with orange sauce.
— a la Duelair. — Stuffed with the hearts and
livers, finely chopped shallots, parsley, and season-
ing, roasted, and sauced with demi-glace reduced
with claret, orange juice, and chopped chives.
— braise a la Fran§aise.— Braised (breast larded),
stuffed with chestnuts, chopped onions and savoury
herbs ; served with port wine sauce.
— a l’ltalienne. — Par-roasted, cut up, fried in oil,
with chopped chives, parsley and herbs, stewed in
Italian sauce.
— aux NavetS. — Stewed duck with new turnips.
— a la Nivelle . — Boned, and stuffed with chopped
ham and beef, braised, cut up, and sauced over
with demi-glace.
— a la Nivernaise. — Braised, with glazed turnips
and demi-glace sauce.
— aux Olives. — Stewed duck with olives and brown
sauce.