— k la Chasseur. — Stuffed with game forcemeat
and chopped mushrooms, and braised ; served with
a game sauce flavoured with black currant jelly.
— Filets de, aux truffes.— Fried fillets, served
with salmi sauce, with sliced or chopped truffles.
— aux NavetS. — Par-roasted, and stewed in brown
sauce, with braised young turnips.
— aux Olives. — Par-fried, and stewed in brown
sauce, with turned French olives.
— en Salmi. — Par-roasted, and stewed or jugged in
salmi sauce.
Coq de Bruyere aux quenelles de truffes. —
Heath-cock larded and braised ; served with small
quenelles of chicken and chopped truffles.
— a la Polonaise. — Heath-cock, jointed, parboiled,
steeped in game marinade, and braised in the oven ;
served with brown game sauce mixed with sour
cream.
Faisan. — Pheasant.
— k la Bonne Femme. — Braised whole, with small
pieces of ham and slices of Spanish onion ; served
with a brown sauce mixed with Indian chutney.
— Bruxelloise. — Braised in casserole, with mirepoix
and brussels sprouts ; garnished with the latter ;
brown sauce.
— aux ChOUX. — Braised in casserole, with stewed
spring cabbages, fried slices of bacon, small carrots,
and sausages.
— Cavour. — Roast or braised, dressed in casserole
with nouilles, previously tossed in butter ; derai-
glace sauce.
— Compote de, au Madere. — Stewed in madere
sauce.
— Cotelettes de, k la Richelieu.— Pheasant force-
meat shaped into cutlets, and poached ; when cold,
egged, crumbed, and fried in deep fat ; served with
brown truffle sauce.
134 GAME ( GIBIER )
Faisan k la Flamande. — Braised ; garnished with
small stuffed braised cabbages and fried sausages.
— a la Jardiniere. — Braised, dressed in border of
pheasant farce ; garnished with mixture of spring
vegetables.
— Livournaise. — Braised in casserole, with cepes,
mushrooms, and slice of lean bacon ; salmi sauce.
— a la Richemont. — Fillets larded, with truffles and
bacon, and braised ; supreme sauce.
— Rossini. — Braised white, sauced over with supreme
sauce, and garnished with foie-gras and truffles.
— en Robe de Chambre. — Boned, cut flat, spread
with veal farce, tongue and truffles rolled up and
braised ; when cold, wrapped in puff paste and
baked ; served with demi-glace sauce ; also served
cold with aspic garnish.
— Salmi de, aux truffes.— Par-roasted, and stewed
in salmi sauce with sliced truffles.
— Salmi de, k la Bohemienne.— Broiled, and
stewed in madere sauce, chopped ham, and mush-
rooms ; garnished with fried bread croutons and
whole mushrooms.
— Souvaroff. — Braised white, breasts removed, and
stuffed with chicken farce ; supreme sauce.
— a la Talleyrand. — Larded fillets, braised, dressed
in centre of a border made of pheasant forcemeat ;
garnished with slices of hard-boiled eggs, crumbed,
and fried.
Gelinotte. — Hazel hen.
— Filets de, au Champagne. — Broiled fillets
stewed in champagne sauce.
— en Salmi. — Par-roasted, and stewed in brown
sauce, olives, etc.
Grive. — Fieldfare or thrush.
— Bonne Femme. — Tossed in butter, with dice of
bacon, mushrooms, and small button onions;
finished in demi-glace sauce.
— braisees en caisses. — Braised, served in small
paper cases.
— braisees au Lard. — Braised, with fried bacon ;
demi-glace sauce.
— a la Chasseur. — Barded and roast ; served with
mushroom sauce ; garnished with game quenelles.
— Genievre. — Braised in casserole, with juniper
berries and brown sauce.
Mauviettes.— Larks.
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— k la Chasseur. — Stuffed with game forcemeat
and chopped mushrooms, and braised ; served with
a game sauce flavoured with black currant jelly.
— Filets de, aux truffes.— Fried fillets, served
with salmi sauce, with sliced or chopped truffles.
— aux NavetS. — Par-roasted, and stewed in brown
sauce, with braised young turnips.
— aux Olives. — Par-fried, and stewed in brown
sauce, with turned French olives.
— en Salmi. — Par-roasted, and stewed or jugged in
salmi sauce.
Coq de Bruyere aux quenelles de truffes. —
Heath-cock larded and braised ; served with small
quenelles of chicken and chopped truffles.
— a la Polonaise. — Heath-cock, jointed, parboiled,
steeped in game marinade, and braised in the oven ;
served with brown game sauce mixed with sour
cream.
Faisan. — Pheasant.
— k la Bonne Femme. — Braised whole, with small
pieces of ham and slices of Spanish onion ; served
with a brown sauce mixed with Indian chutney.
— Bruxelloise. — Braised in casserole, with mirepoix
and brussels sprouts ; garnished with the latter ;
brown sauce.
— aux ChOUX. — Braised in casserole, with stewed
spring cabbages, fried slices of bacon, small carrots,
and sausages.
— Cavour. — Roast or braised, dressed in casserole
with nouilles, previously tossed in butter ; derai-
glace sauce.
— Compote de, au Madere. — Stewed in madere
sauce.
— Cotelettes de, k la Richelieu.— Pheasant force-
meat shaped into cutlets, and poached ; when cold,
egged, crumbed, and fried in deep fat ; served with
brown truffle sauce.
134 GAME ( GIBIER )
Faisan k la Flamande. — Braised ; garnished with
small stuffed braised cabbages and fried sausages.
— a la Jardiniere. — Braised, dressed in border of
pheasant farce ; garnished with mixture of spring
vegetables.
— Livournaise. — Braised in casserole, with cepes,
mushrooms, and slice of lean bacon ; salmi sauce.
— a la Richemont. — Fillets larded, with truffles and
bacon, and braised ; supreme sauce.
— Rossini. — Braised white, sauced over with supreme
sauce, and garnished with foie-gras and truffles.
— en Robe de Chambre. — Boned, cut flat, spread
with veal farce, tongue and truffles rolled up and
braised ; when cold, wrapped in puff paste and
baked ; served with demi-glace sauce ; also served
cold with aspic garnish.
— Salmi de, aux truffes.— Par-roasted, and stewed
in salmi sauce with sliced truffles.
— Salmi de, k la Bohemienne.— Broiled, and
stewed in madere sauce, chopped ham, and mush-
rooms ; garnished with fried bread croutons and
whole mushrooms.
— Souvaroff. — Braised white, breasts removed, and
stuffed with chicken farce ; supreme sauce.
— a la Talleyrand. — Larded fillets, braised, dressed
in centre of a border made of pheasant forcemeat ;
garnished with slices of hard-boiled eggs, crumbed,
and fried.
Gelinotte. — Hazel hen.
— Filets de, au Champagne. — Broiled fillets
stewed in champagne sauce.
— en Salmi. — Par-roasted, and stewed in brown
sauce, olives, etc.
Grive. — Fieldfare or thrush.
— Bonne Femme. — Tossed in butter, with dice of
bacon, mushrooms, and small button onions;
finished in demi-glace sauce.
— braisees en caisses. — Braised, served in small
paper cases.
— braisees au Lard. — Braised, with fried bacon ;
demi-glace sauce.
— a la Chasseur. — Barded and roast ; served with
mushroom sauce ; garnished with game quenelles.
— Genievre. — Braised in casserole, with juniper
berries and brown sauce.
Mauviettes.— Larks.