— a la Proven§ale. — Broiled, and stewed in brown
sauce ; garnished with braised carrots, turnips and
button onions.
— a la fiouennaise. — Roasted, and served with
brown sauce containing finely chopped duck liver,
duck juice, and shallots. (Ducklings or ducks can
be served in the same manner as a roast by stuffing
them with a mixture of breadcrumbs, chopped
livers and hearts, herb seasoning, chopped parsley
and shallots, egg and fresh butter.)
— a la Saint-Man d6. — Braised, and served with
madere sauce ; garnished with thick slices of cooked
cucumber, slightly fried in butter, and fried bread
croutons.
— k la Valeneienne. — Roasted, garnished with
rows of slices of orange, and served with orange
sauce.
n8 POULTRY ( VOLAILLE )
Canard saute au Pecheur.— Par-fried, and stewed
in demi-glace sauce ; garnished with crayfish-tails.
— k la Chasseur. — Par-roasted, and stewed in brown
sauce, with chopped mushrooms and fillets of game.
— k la Reforme. — Par-roasted, and stewed in brown
sauce, reduced with black currant jelly and port
wine.
Croustade de Canard a la Chartraine.— French
raised pie crust lined with forcemeat and filled
alternately with sausage meat and stewed fillets of
duck, baked in the oven.
Salmi de Canard. — Par-roasted, cut up, stewed in
rich brown sauce made with duck giblets.
— a la Bourgeoise. — Par-roasted and stewed, with
button onions slightly fried, and reduced in espagnole
sauce with red wine.
— a la Castillane. — Roasted, and stewed in brown
sauce, with orange juice, and rind finely shredded.
— a l’lrlandaise. — Par-roasted and stewed, with
slices of fried onions, dice of fried ham, and port
wine sauce.
— aux Olives farcies. — Par -roasted, cut up,
and stewed in brown sauce with stuffed olives.
— a la Verjus. — Par-fried, and stewed in demi-glace
sauce containing blanched green grapes and red
currant jelly.
Zephires de Canard a la Metropole.— Zephyr
moulds filled with duck quenelle meat and salpicon ;
poached, decorated with thin borders of puff paste,
spinach and cherries ; sauce reforme.
— a la Presse. — Roast fillets and wing portions
removed, carcase chopped and pressed, and the
juice thus obtained is blended with chopped liver
and port wine sauce ; this is strained over the dish.
CHAPON, POULARDE.
Capon or Capon Pullet.
Note. — Most of these dishes may, if left whole, be
served as remove (relev£) ; but when cut up, sauced
over and garnished, they become entrees. Turkeys
can be treated in the same way.
Chapon k l’Argenteuil. — Braised white, sauced over
with supreme and garnished with asparagus points.
— blanquette de, aux Champignons. — Boiled
and stewed in white sauce (bechamel), with sliced
mushrooms.
— a la Clery. — Broiled in butter and stewed in
parsley and onion sauce.
— bouilli k la Genoise.— Boiled, garnished with
finely cut nouilles, finished in veloute or allemande
sauce flavoured with parmesan cheese and curry.
CAPON
119
Chapon a la BoUPgeoise. — Braised, finished in a
rich brown sauce reduced with tomato sauce and
white wine, garnished with groups of glazed carrots
and button onions
— k la CavoUP. — Stuffed and braised (breast larded
and glazed) , served with allemande sauce flavoured
with meat glaze and lemon juice, garnished with
small baked nouille or macaroni timbales.
— a la ChaneeliePe. — Braised capon (breast larded)
finished and served with a well spiced white wine
sauce (surface of capon, glazed).
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— a la Proven§ale. — Broiled, and stewed in brown
sauce ; garnished with braised carrots, turnips and
button onions.
— a la fiouennaise. — Roasted, and served with
brown sauce containing finely chopped duck liver,
duck juice, and shallots. (Ducklings or ducks can
be served in the same manner as a roast by stuffing
them with a mixture of breadcrumbs, chopped
livers and hearts, herb seasoning, chopped parsley
and shallots, egg and fresh butter.)
— a la Saint-Man d6. — Braised, and served with
madere sauce ; garnished with thick slices of cooked
cucumber, slightly fried in butter, and fried bread
croutons.
— k la Valeneienne. — Roasted, garnished with
rows of slices of orange, and served with orange
sauce.
n8 POULTRY ( VOLAILLE )
Canard saute au Pecheur.— Par-fried, and stewed
in demi-glace sauce ; garnished with crayfish-tails.
— k la Chasseur. — Par-roasted, and stewed in brown
sauce, with chopped mushrooms and fillets of game.
— k la Reforme. — Par-roasted, and stewed in brown
sauce, reduced with black currant jelly and port
wine.
Croustade de Canard a la Chartraine.— French
raised pie crust lined with forcemeat and filled
alternately with sausage meat and stewed fillets of
duck, baked in the oven.
Salmi de Canard. — Par-roasted, cut up, stewed in
rich brown sauce made with duck giblets.
— a la Bourgeoise. — Par-roasted and stewed, with
button onions slightly fried, and reduced in espagnole
sauce with red wine.
— a la Castillane. — Roasted, and stewed in brown
sauce, with orange juice, and rind finely shredded.
— a l’lrlandaise. — Par-roasted and stewed, with
slices of fried onions, dice of fried ham, and port
wine sauce.
— aux Olives farcies. — Par -roasted, cut up,
and stewed in brown sauce with stuffed olives.
— a la Verjus. — Par-fried, and stewed in demi-glace
sauce containing blanched green grapes and red
currant jelly.
Zephires de Canard a la Metropole.— Zephyr
moulds filled with duck quenelle meat and salpicon ;
poached, decorated with thin borders of puff paste,
spinach and cherries ; sauce reforme.
— a la Presse. — Roast fillets and wing portions
removed, carcase chopped and pressed, and the
juice thus obtained is blended with chopped liver
and port wine sauce ; this is strained over the dish.
CHAPON, POULARDE.
Capon or Capon Pullet.
Note. — Most of these dishes may, if left whole, be
served as remove (relev£) ; but when cut up, sauced
over and garnished, they become entrees. Turkeys
can be treated in the same way.
Chapon k l’Argenteuil. — Braised white, sauced over
with supreme and garnished with asparagus points.
— blanquette de, aux Champignons. — Boiled
and stewed in white sauce (bechamel), with sliced
mushrooms.
— a la Clery. — Broiled in butter and stewed in
parsley and onion sauce.
— bouilli k la Genoise.— Boiled, garnished with
finely cut nouilles, finished in veloute or allemande
sauce flavoured with parmesan cheese and curry.
CAPON
119
Chapon a la BoUPgeoise. — Braised, finished in a
rich brown sauce reduced with tomato sauce and
white wine, garnished with groups of glazed carrots
and button onions
— k la CavoUP. — Stuffed and braised (breast larded
and glazed) , served with allemande sauce flavoured
with meat glaze and lemon juice, garnished with
small baked nouille or macaroni timbales.
— a la ChaneeliePe. — Braised capon (breast larded)
finished and served with a well spiced white wine
sauce (surface of capon, glazed).