The new practical cookery guide

Cassoulet — Hashed goose with onions, sausages, haricot beans, and tomatoes, garlic flavour, crumbs over and gratines. Cuisse d'Oie, Sauce Robert — Goose legs, scored, well seasoned with salt, pepper, and mustard, grilled and served with Robert sauce. En Civet — Cut in equal neat pieces and jugged as hare, lied lastly with the goose's blood and claret. En Ragout aux Marrons — Stewed or sauteed with white wine, fines herbes, demiglace, and blanched chestnuts. Mont Vernon — Stuffed with mashed potatoes mixed with cooked chopped onions and a few yolks, highly seasoned, roasted and served with peeled and cored small apples, baked with the goose, demiglace with sherry, and red currant jelly. Strasbourgeoise — Stuffed with apples and goose liver, braised and served with sauerkraut and glazed chestnut, own gravy. Paon (Peacock). Peacock is one of the old school of cookery royal dishes. Young birds can be prepared in various ways, as turkeys. Condatino — Larded and carefully roasted, served with rice pilaw, mixed with pistachio and currants, jus lie tomate. En Galantine — As galantine of turkey. En Pates — Pie made as a game raised pie and served with the plumage representing the peacock. Entrees. 29 7 Dinde et Dindonneau (Turkey and Turkey Poult). VAnglaise I. — Farced and boiled, served with boiled pickled tongue and celery sauce. Americaine I. — Farced and braised, served with tufts of cauliflower, carrots, onion, and tomatoes, deniiglace. Americaine II. — Farced, roasted and served with cranberry sauce. Anglaise II. — Farced and roasted, served with sausage and bread sauce. Baron — Farced with traffed veal farce, roasted and served with roast quails and whole truffe round, jus lie. Bourgeoise — Braised and served with Bourgeoise garnish. Castillianne — Cut in equal neat pieces and sauteed, with a garnish of Chipolata sausages, chestnut, button onions, mushrooms, and quarters of tomatoes. Chipolata — Braised and served with Chipolata garnish. Conti — Farced and roasted, served with a ragout of quenelles, truffes, and cock’s comb, jus lie. En Daube — Boned and farced as galantine, braised in covered casserole well seasoned and good stock and wine, allowed to cool in own liquor. Gitana— Braised and served with nouilles and jus lie. Godard — Braised and served with G-odard garnish. Gourmet — Chestnut farced, roasted, served with Parisienne sausages and jus lie. 298 The New Practical Cookery Guide. Medicis — Roasted and served with croustade filled with puree of game, Madeira sauce. Milanaise — Braised and served with macaroni Milanaise and jus lie tomate. Montorgeuil — Poached with vegetables and light stock, Allemande sauce and truffe. Piemontaise — Larded and braised, white wine, vegetables, etc., dressed on farce fond, and garnished with croustade of rice Piemontaise, Madeira sauce. Russe — Farced with sauteed cepes and onions and fennel, braised, liquor reduced and lie, sour cream, farced cepes round. Poussin ott Potjlet de Grain (Spring Chicken). A la Belle Meuniere — Cooked in casserole with sliced mushrooms, truffe, dice of bacon, and veal glaze. Bergere — Cooked in casserole with squares of pickled pork, mushroom, onions, potatoes, and jus lie. Bonne Femme — Cooked in casserole with bacon, Parisian potatoes, and jus lie. Cendrillon — Split, sauteed, masked with truffe d forcemeat, wrapped in pig’s caul, crumbed and grilled, truffe sauce.