— Duglairs. — Stuffed with liver farce, and braised,
fillets and wings dressed on croutons spread over
with foie-gras, etc. ; sauce madere, flavoured with
cognac.
— a la Perigueux. — Braised, with truffles.
— sautes au Champagne.— Tossed in butter and
stewed in champagne sauce.
GIBIER QUADRUPEDE.
(FOUR-FOOTED GAME.)
Cerf.— Deer.
— Filet de, sauce Poivrade.— Braised fillet of deer
with pepper sauce mixed with red currant jelly.
■ — pique a la Diable. — Larded and braised, served
with a sharp pepper sauce or sauce diable.
— Ragout de, marin4. — Pickled or marinated,
stewed or jugged.
Chevreuil.— Roebuck .
— ft la Bourgeoise. — Stewed venison, with braised
button onions.
ENTRIES OF GAME
137
Chevreuil brais6 a la St. Hubert.— Braised
pickled venison, larded ; finished in brown sauce
flavoured with claret and cinnamon ; garnished
with stoned prunes, glazed with meat extract.
— Civet de. — Jugged venison, with red currant jelly
served separate.
— Cotelettes de, a la Turque.— Cutlets, egged,
crumbed, and fried ; fried parsley garnish ; tomato
sauce.
— Cumberland. — Braised, with marinade sauce,
port wine, and orange juice flavour introduced.
— Escalopes de, k la Chasseur. — Scallops breaded
and fried ; served with chasseur sauce mixed with
red currant jelly.
— Fricot de, k la Piemontaise.— Jugged neck or
breast, with small savoury rice timbales ; tomato
sauce.
— Grenadin de, aux truffes. Small fillets,
larded and braised ; served with truffle sauce.
— Longe de, k la Tomate. — Braised loin with
tomato puree.
— Noix de, k la gelee de groseille.— Braised
kernel, with brown sauce flavoured with red currant
jelly.
— a la Sultane. — Marinated neck, loin or fillet,
stewed in salmi sauce containing pickled sultanas,
reduced with port wine.
— Tournedos de, k la Milanaise.— Very small
steaks, broiled or grilled ; served with stewed
macaroni and tomato sauce.
V enaison. — V enison .
— Filet de, aux Olives. — Grilled venison steaks
dressed with stoned olives and brown sauce.
— Cuissot de, k la Richemont.— Boned, larded,
and braised or roasted leg, served with small fried
sweet potatoes and red currant jelly.
Lapin op Lapereau.— Rabbit.
— Gibelotte de, & la Bourguignonne.— Par-fried,
and stewed in brown sauce, with claret and braised
button onions.
— Croquettes de, k la Maintenon. — Minced
cooked rabbit, made into salpicon, with bechamel
sauce, shaped into croquettes, egged, crumbed,
and fried ; served with brown sauce reduced with
sherry wine.
— fpits k la Tartare. — Boned, pickled or
marinated, boiled and pressed, egged, crumbed,
and fried in deep fat ; served with tartare sauce.
— a l’lndienne. — Curried, with boiled rice.
— k la Minute. — Cut up, tossed in butter, and
stewed in Madeira wine sauce.
138 GAME (G I BIER)
Lapin a la Poulette. — Cut up, fried in butter,
stewed in white sauce, with sliced mushrooms,
lemon juice, and chopped parsley.
Levraut.— Leveret.
— Cotelettes de, aux truffes. — Fried leveret
cutlets, with truffle sauce.
— farci a l’Americaine. — Boned, stuffed, and
braised ; served with demi-glace and tomato sauce
blended.
— Gibelotte. — Cut up small, tossed in butter, with
button onions, and cubes of fried potatoes ; demi-
glace or madere sauce.
■ — Marengo. — The same as poulet marengo.
— frit a l’Orly. — Boned, cut into small pieces,
breaded or dipped in batter, and fried in deep fat ;
served with tomato sauce.
Lievre.— Hare.
— Civet de.— Jugged hare.
Page 80
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.
— Duglairs. — Stuffed with liver farce, and braised,
fillets and wings dressed on croutons spread over
with foie-gras, etc. ; sauce madere, flavoured with
cognac.
— a la Perigueux. — Braised, with truffles.
— sautes au Champagne.— Tossed in butter and
stewed in champagne sauce.
GIBIER QUADRUPEDE.
(FOUR-FOOTED GAME.)
Cerf.— Deer.
— Filet de, sauce Poivrade.— Braised fillet of deer
with pepper sauce mixed with red currant jelly.
■ — pique a la Diable. — Larded and braised, served
with a sharp pepper sauce or sauce diable.
— Ragout de, marin4. — Pickled or marinated,
stewed or jugged.
Chevreuil.— Roebuck .
— ft la Bourgeoise. — Stewed venison, with braised
button onions.
ENTRIES OF GAME
137
Chevreuil brais6 a la St. Hubert.— Braised
pickled venison, larded ; finished in brown sauce
flavoured with claret and cinnamon ; garnished
with stoned prunes, glazed with meat extract.
— Civet de. — Jugged venison, with red currant jelly
served separate.
— Cotelettes de, a la Turque.— Cutlets, egged,
crumbed, and fried ; fried parsley garnish ; tomato
sauce.
— Cumberland. — Braised, with marinade sauce,
port wine, and orange juice flavour introduced.
— Escalopes de, k la Chasseur. — Scallops breaded
and fried ; served with chasseur sauce mixed with
red currant jelly.
— Fricot de, k la Piemontaise.— Jugged neck or
breast, with small savoury rice timbales ; tomato
sauce.
— Grenadin de, aux truffes. Small fillets,
larded and braised ; served with truffle sauce.
— Longe de, k la Tomate. — Braised loin with
tomato puree.
— Noix de, k la gelee de groseille.— Braised
kernel, with brown sauce flavoured with red currant
jelly.
— a la Sultane. — Marinated neck, loin or fillet,
stewed in salmi sauce containing pickled sultanas,
reduced with port wine.
— Tournedos de, k la Milanaise.— Very small
steaks, broiled or grilled ; served with stewed
macaroni and tomato sauce.
V enaison. — V enison .
— Filet de, aux Olives. — Grilled venison steaks
dressed with stoned olives and brown sauce.
— Cuissot de, k la Richemont.— Boned, larded,
and braised or roasted leg, served with small fried
sweet potatoes and red currant jelly.
Lapin op Lapereau.— Rabbit.
— Gibelotte de, & la Bourguignonne.— Par-fried,
and stewed in brown sauce, with claret and braised
button onions.
— Croquettes de, k la Maintenon. — Minced
cooked rabbit, made into salpicon, with bechamel
sauce, shaped into croquettes, egged, crumbed,
and fried ; served with brown sauce reduced with
sherry wine.
— fpits k la Tartare. — Boned, pickled or
marinated, boiled and pressed, egged, crumbed,
and fried in deep fat ; served with tartare sauce.
— a l’lndienne. — Curried, with boiled rice.
— k la Minute. — Cut up, tossed in butter, and
stewed in Madeira wine sauce.
138 GAME (G I BIER)
Lapin a la Poulette. — Cut up, fried in butter,
stewed in white sauce, with sliced mushrooms,
lemon juice, and chopped parsley.
Levraut.— Leveret.
— Cotelettes de, aux truffes. — Fried leveret
cutlets, with truffle sauce.
— farci a l’Americaine. — Boned, stuffed, and
braised ; served with demi-glace and tomato sauce
blended.
— Gibelotte. — Cut up small, tossed in butter, with
button onions, and cubes of fried potatoes ; demi-
glace or madere sauce.
■ — Marengo. — The same as poulet marengo.
— frit a l’Orly. — Boned, cut into small pieces,
breaded or dipped in batter, and fried in deep fat ;
served with tomato sauce.
Lievre.— Hare.
— Civet de.— Jugged hare.