— Bonne Femme. — Broiled with butter, bacon cut in
dice, button onions, and mushrooms ; finished in
demi-glace sauce, enriched with meat glaze and
lemon juice.
*
ENTREES OF GAME
135
Mauviettes farcies aux truffes.— Boned, stuffed
with forcemeat and truffles, and braised ; served
with truffle sauce.
— Lueullus. — Boned, stuffed with foie-gras, and
braised, dressed in cases and served with truffle
sauce.
— a la Madrid. — Boned, stuffed with pounded veal,
ham, and breadcrumbs, braised and glazed, dressed
in paper cases, or in border of potatoes ; demi-glace
sauce.
— Parmentier. — Boned, stuffed with celery puree,
and braised ; when cold, wrapped in puff paste and
baked ; dressed in border of finely cut fried straw
potatoes ; demi-glace sauce.
— Pompadour. — Boned, stuffed with chopped beef,
crumb bread, braised, and served with perigueux
sauce.
Ortolans k la Proven§ale.— Braised ortolans with
richly stewed onions ; sauce, Robert.
— a la Delmonico. — Boned, stuffed with ham farce
and chopped truffles, braised in earthenware pot
(casserole), covered with paste crust ; sent to table in
the casserole.
— Marianne. — Braised in casserole, with spinach
and demi-glace sauce.
— & la Perigord. — Braised, with truffle sauce.
— a la Polonaise. — Broiled and stewed ; garnished
with sauerkraut, small pease dumplings, and pieces
of smoked sausage.
Perdrix—Perdreaux.— Partridge— Grouse.
— Bateliere. — Braised, with button onions, mush-
rooms, fried eggs, and crayfish tails ; demi-glace
sauce
— a la Beauharnais. — Braised, garnished with
asparagus tips, fresh button mushrooms, and
artichoke bottoms ; truffle sauce.
— en Casserole. — Braised in earthenware stewpan,
with dice shapes of bacon, button onions, mush-
rooms, and bouquet garni ; brown sauce flavoured
with lemon juice.
— a la Chasseur. — Par-roasted and stewed, with
chopped mushrooms, claret sauce, and chopped
lemon rind ; garnished with fleurons or sippets of
bread.
— Chartreuse de. — Stewed, with braised spring
cabbages and young carrots, dressed in timbale
with alternate layers of vegetables ; brown sauce.
— Chantilly. — Stuffed with foie-gras and braised ;
garnished with lentil purde in border or timbales ;
sauce madere.
— aux ChOUX. — Braised, with bacon and stewed
spring cabbages.
136 GAME ( GIB1ER )
Perdrix— Perdreaux.
— farcis aux Champignons. — Stuffed and
braised ; served with mushroom sauce.
— k la Mar6chal. — Braised breasts and wings, with
truffles, mushrooms, and fried potato croquettes ;
madere sauce.
— pains de, k la Dauphine.— Darioles or timbales
of partridge farce mixed with truffles and mush-
rooms, poached, and garnished with asparagus
points, potato croquettes, and button mushrooms ;
madere sauce.
— a la Prineesse. — Breasts, skinned, larded with
bacon and truffles, and braised ; madere sauce.
— a la Pompadour. — Stuffed with liver farce,
larded and braised ; served with goose-liver and
truffle stew ; perigueux sauce.
— Salmi de, aux truffes.— Par-roasted, and stewed
in brown sauce with truffles.
Perdreaux blancs aux Olives.— Ptarmigan stewed
in brown sauce with olives.
• — a la Gambetta. — Broiled and stewed in brown
sauce ; garnished with small stuffed tomatoes and
croutons.
Pluviers.— Plovers .
— Cotelettes de, en Caisses.— Boned, shaped into
cutlets, braised, spread over with farce, egged,
crumbed, and fried; served in china or paper
cases ; chasseur sauce.
Page 79
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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— Bonne Femme. — Broiled with butter, bacon cut in
dice, button onions, and mushrooms ; finished in
demi-glace sauce, enriched with meat glaze and
lemon juice.
*
ENTREES OF GAME
135
Mauviettes farcies aux truffes.— Boned, stuffed
with forcemeat and truffles, and braised ; served
with truffle sauce.
— Lueullus. — Boned, stuffed with foie-gras, and
braised, dressed in cases and served with truffle
sauce.
— a la Madrid. — Boned, stuffed with pounded veal,
ham, and breadcrumbs, braised and glazed, dressed
in paper cases, or in border of potatoes ; demi-glace
sauce.
— Parmentier. — Boned, stuffed with celery puree,
and braised ; when cold, wrapped in puff paste and
baked ; dressed in border of finely cut fried straw
potatoes ; demi-glace sauce.
— Pompadour. — Boned, stuffed with chopped beef,
crumb bread, braised, and served with perigueux
sauce.
Ortolans k la Proven§ale.— Braised ortolans with
richly stewed onions ; sauce, Robert.
— a la Delmonico. — Boned, stuffed with ham farce
and chopped truffles, braised in earthenware pot
(casserole), covered with paste crust ; sent to table in
the casserole.
— Marianne. — Braised in casserole, with spinach
and demi-glace sauce.
— & la Perigord. — Braised, with truffle sauce.
— a la Polonaise. — Broiled and stewed ; garnished
with sauerkraut, small pease dumplings, and pieces
of smoked sausage.
Perdrix—Perdreaux.— Partridge— Grouse.
— Bateliere. — Braised, with button onions, mush-
rooms, fried eggs, and crayfish tails ; demi-glace
sauce
— a la Beauharnais. — Braised, garnished with
asparagus tips, fresh button mushrooms, and
artichoke bottoms ; truffle sauce.
— en Casserole. — Braised in earthenware stewpan,
with dice shapes of bacon, button onions, mush-
rooms, and bouquet garni ; brown sauce flavoured
with lemon juice.
— a la Chasseur. — Par-roasted and stewed, with
chopped mushrooms, claret sauce, and chopped
lemon rind ; garnished with fleurons or sippets of
bread.
— Chartreuse de. — Stewed, with braised spring
cabbages and young carrots, dressed in timbale
with alternate layers of vegetables ; brown sauce.
— Chantilly. — Stuffed with foie-gras and braised ;
garnished with lentil purde in border or timbales ;
sauce madere.
— aux ChOUX. — Braised, with bacon and stewed
spring cabbages.
136 GAME ( GIB1ER )
Perdrix— Perdreaux.
— farcis aux Champignons. — Stuffed and
braised ; served with mushroom sauce.
— k la Mar6chal. — Braised breasts and wings, with
truffles, mushrooms, and fried potato croquettes ;
madere sauce.
— pains de, k la Dauphine.— Darioles or timbales
of partridge farce mixed with truffles and mush-
rooms, poached, and garnished with asparagus
points, potato croquettes, and button mushrooms ;
madere sauce.
— a la Prineesse. — Breasts, skinned, larded with
bacon and truffles, and braised ; madere sauce.
— a la Pompadour. — Stuffed with liver farce,
larded and braised ; served with goose-liver and
truffle stew ; perigueux sauce.
— Salmi de, aux truffes.— Par-roasted, and stewed
in brown sauce with truffles.
Perdreaux blancs aux Olives.— Ptarmigan stewed
in brown sauce with olives.
• — a la Gambetta. — Broiled and stewed in brown
sauce ; garnished with small stuffed tomatoes and
croutons.
Pluviers.— Plovers .
— Cotelettes de, en Caisses.— Boned, shaped into
cutlets, braised, spread over with farce, egged,
crumbed, and fried; served in china or paper
cases ; chasseur sauce.