— a la GodaPd. — Breast, fillets and wings skinned,
larded with truffles and bacon, broiled in butter,
and stewed in white sauce with chopped mush-
rooms ; garnished with whole truffles, mushroom
heads, and fleurons.
— a la HongTOise. — Sauteed and stewed in veloute
sauce, flavoured with white wine, chopped parsley,
and paprika pepper.
— aux HuitPes. — Par-fried, and stewed in white
sauce with bearded oysters.
— a la Inkermann. — Sauteed and stewed in tomato
sauce, flavoured with curry and meat glaze ; gar-
nished with fried eggs, and small slices of broiled
ham.
— a l’ltalienne. — Par-fried, and stewed with
brown sauce, flavoured with tomato, dished in
border of rice ; seasoned with tomato puree and
parmesan cheese.
— Lathuile. — Jointed, tossed in butter, mixed with
dice shapes of par-fried potatoes and slices of
artichoke bottoms, and finished in demi-glace
sauce ; garnished with groups of braised button
onions and fried parsley.
— a la Lyonnaise. — Broiled, jointed, and stewed
in tomato and espagnole sauce, reduced with white
wine, minced onions, and fried in butter.
— a la Marengo. — Jointed, seasoned, and fried in
oil, stewed in rich brown sauce, with sliced mush-
rooms, and truffles ; garnished with whole fried
eggs, bread croutons, and braised button onions.
— Maseotte. — Jointed, tossed in butter, and stewed in
madere sauce with slices of truffles ; garnished with
artichoke bottoms and noisette potatoes.
— Mousquetaipe. — Cut in joints and sauteed in
butter and chopped ham, drained, and finished in
a tomato sauce flavoured with claret, meat glaze,
and lemon juice ; garniture : cubes of foie-gras,
fleurons, cocks’ combs, cepes, and truffles.
— a la Paysanne. — Par-fried and stewed in brown
sauce, with olive-shaped carrots, turnips and celery
root.
t
ENTREES OF GAME
131
Poulet saut6 a la Perigueux. — Par-fried and
stewed chicken with truffle sauce.
— a la PrintanieFe. — Par-fried and stewed in
brown sauce ; garnished with groups of green peas,
small cut carrots, and French beans.
— au Piz gratine. — Par-fried and stewed in brown
sauce, with dice shapes of bacon and chopped
onions, dressed on a bed of rice, covered with rice
and tomato puree, sprinkled with breadcrumbs
and small pieces of butter, and baked in the oven.
— & la St. George. — Fried in oil, and stewed in
veloute sauce and sliced mushrooms ; surface
glazed with meat extract.
Poussins. — Very young chickens (baby or chic-
chickens)-.
— HambOUPg. — Stuffed with quenelle meat and
braised ; garnished with noisette potatoes, truffles,
and artichoke bottoms ; demi-glace sauce.
— Lyonnaise. — Cut into joints, blanched, and
marinated in oil, vinegar, and herbs, dipped in
frying batter, and fried in deep fat ; garnished with
fried onion rings ; tomato sauce.
— ParmentieP. — Braised as above, with cubes of
fried potatoes added.
— POPtUgaise. — Par-fried and stewed in brown
sauce flavoured with sherry, with sliced tomatoes
and cubes of cucumber.
— Tupenne. — Browned in butter and stewed in
earthenware stewpan in the oven, with brown
sauce, noisette potatoes, slices of tomatoes, and
truffles.
Quenelles de Volaille a l’ltalienne.— Pounded
chicken meat mixed with chopped mushrooms,
shaped into quenelles, and poached in stock ; served
with sauce, containing chopped truffles, mush-
rooms, demi-glace, and ham.
Page 76
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
— a la GodaPd. — Breast, fillets and wings skinned,
larded with truffles and bacon, broiled in butter,
and stewed in white sauce with chopped mush-
rooms ; garnished with whole truffles, mushroom
heads, and fleurons.
— a la HongTOise. — Sauteed and stewed in veloute
sauce, flavoured with white wine, chopped parsley,
and paprika pepper.
— aux HuitPes. — Par-fried, and stewed in white
sauce with bearded oysters.
— a la Inkermann. — Sauteed and stewed in tomato
sauce, flavoured with curry and meat glaze ; gar-
nished with fried eggs, and small slices of broiled
ham.
— a l’ltalienne. — Par-fried, and stewed with
brown sauce, flavoured with tomato, dished in
border of rice ; seasoned with tomato puree and
parmesan cheese.
— Lathuile. — Jointed, tossed in butter, mixed with
dice shapes of par-fried potatoes and slices of
artichoke bottoms, and finished in demi-glace
sauce ; garnished with groups of braised button
onions and fried parsley.
— a la Lyonnaise. — Broiled, jointed, and stewed
in tomato and espagnole sauce, reduced with white
wine, minced onions, and fried in butter.
— a la Marengo. — Jointed, seasoned, and fried in
oil, stewed in rich brown sauce, with sliced mush-
rooms, and truffles ; garnished with whole fried
eggs, bread croutons, and braised button onions.
— Maseotte. — Jointed, tossed in butter, and stewed in
madere sauce with slices of truffles ; garnished with
artichoke bottoms and noisette potatoes.
— Mousquetaipe. — Cut in joints and sauteed in
butter and chopped ham, drained, and finished in
a tomato sauce flavoured with claret, meat glaze,
and lemon juice ; garniture : cubes of foie-gras,
fleurons, cocks’ combs, cepes, and truffles.
— a la Paysanne. — Par-fried and stewed in brown
sauce, with olive-shaped carrots, turnips and celery
root.
t
ENTREES OF GAME
131
Poulet saut6 a la Perigueux. — Par-fried and
stewed chicken with truffle sauce.
— a la PrintanieFe. — Par-fried and stewed in
brown sauce ; garnished with groups of green peas,
small cut carrots, and French beans.
— au Piz gratine. — Par-fried and stewed in brown
sauce, with dice shapes of bacon and chopped
onions, dressed on a bed of rice, covered with rice
and tomato puree, sprinkled with breadcrumbs
and small pieces of butter, and baked in the oven.
— & la St. George. — Fried in oil, and stewed in
veloute sauce and sliced mushrooms ; surface
glazed with meat extract.
Poussins. — Very young chickens (baby or chic-
chickens)-.
— HambOUPg. — Stuffed with quenelle meat and
braised ; garnished with noisette potatoes, truffles,
and artichoke bottoms ; demi-glace sauce.
— Lyonnaise. — Cut into joints, blanched, and
marinated in oil, vinegar, and herbs, dipped in
frying batter, and fried in deep fat ; garnished with
fried onion rings ; tomato sauce.
— ParmentieP. — Braised as above, with cubes of
fried potatoes added.
— POPtUgaise. — Par-fried and stewed in brown
sauce flavoured with sherry, with sliced tomatoes
and cubes of cucumber.
— Tupenne. — Browned in butter and stewed in
earthenware stewpan in the oven, with brown
sauce, noisette potatoes, slices of tomatoes, and
truffles.
Quenelles de Volaille a l’ltalienne.— Pounded
chicken meat mixed with chopped mushrooms,
shaped into quenelles, and poached in stock ; served
with sauce, containing chopped truffles, mush-
rooms, demi-glace, and ham.