A VAnglaise (Roti) — Farced and roasted, well basted
with port wine and gravy, port wine sauce, and
crouton with red currant jelly round.
En Civet d VAnglaise — Jugged with port wine and
red currant jelly, forcemeat balls, croutons
round.
En Civet Bordelaise — Jugged with Bordeaux wine,
eschalots, cepes, croutons.
En Civet Bourguignonne — Jugged with Burgundy
wine, button onions, mushrooms, dice of lean
bacon, crouton.
y 2
324 The Neiv Practical Cookery Guide.
En Civet Forestiere — Jugged with onions, little
French vinegar, demiglace, served with tartlets
of puree of chestnut and morels.
En Pates — Boned, farced, t ruffe, and larding bacon ;
as game pie.
Cailles (Quails).
Au Nid — Boned and farced round shape, and
served on large fonds, decorated with small
egg-shaped quenelles, and served with puree of
chestnut over to imitate nest, rich game sauce
round.
Aux Cerises — Cooked in casserole with butter, juice
of lemon, cognac, and game sauce, stoned sour
cherries.
Aux Raisins — Cooked in casserole with grape juice,
game sauce, cognac, Muscat grapes round
(skinned).
Bea consfield— Wrapped in slices of fat bacon, braised
and served on puree of peas, mushroom round,
demiglace, and quail essence.
Bo lonaise— Farced with pork farce, foie gras, truffe,
and mushrooms, barded and roasted, jus lie
to mate.
Bonne Femme — Cooked in cocottes with dice of
bacon, sliced mushroom and button onions, jus
lie and game glaze.
Casserole — Cooked in casserole with butter, cognac,
and game glaze.
Cavalier e — The breast boned, farced, and braised,
served in casserole with game quenelles, cock’s
comb and kidneys, game sauce.
Gibier (Game).
325
Clermont — Cooked in casserole with cepes, truffe,
foie gras, madeira, and glaze.
Dauphine — Roasted, served on puree of peas, grilled
ham, basted and salamandered.
Diane — Sauteed in cocotte with sliced mushrooms
and truffle, madeira, and game glaze.
Figaro — Farced with fresh truffe, cooked in cocottes,
with madeira and glaze, and served thus.
Freres Provengeaux — Boned, farced, and wrapped in
paste and baked.
George Sand — Boned, farced with foie gras, wrapped
in paste and baked.
Grecque — Cooked in casserole and served on rice
a la Grecque, game jus lie round.
Judic — Braised dry, served with braised lettuce,
sliced truffe, cock’s comb, and game sauce.
Julie — Split, grilled, chopped truffe over, and game
jus lie.
Lucullus — Farced with truffed farce, cooked in
casserole, Perigueux sauce.
Mariane — Roasted, served on duchesse potatoes,
crumbs over and gratine, game sauce.
Medicis — Boned, farced, braised, served in farce
bordure macaroni with foie gras and truffe in
centre, game sauce.
Normande — Sauteed with butter a few minutes,
placed in casserole with stewed apples and
cream, complete cooking and serve.
Orientate — Braised, served in casserole with rice
a la Grecque, pimentoes, and jus lie.
Petit Due — Split and grilled, served on Anna
potatoes, grilled mushrooms round, Madeira
sauce, horseradish flavour.
326 The New Practical Cookery Guide.
Perigourdine — Cooked in casserole with truffe and
glaze, madeira.
Pilaff ou Pilaw — Farced and braised, served in
casserole with rice pilaw, game jus lie.
Richelieu — A piece of truffe in each, cooked in
casserole with julienne of celery, carrots, and
truffe, sherry, and veal glaze.
Richemond — As Richelieu, omitting the celery ✪ Richemond
Page 125 · 1 recipe record on this page
Presented as published in 1913. 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 VAnglaise (Roti) — Farced and roasted, well basted with port wine and gravy, port wine sauce, and crouton with red currant jelly round.
En Civet d'Anglaise — Jugged with port wine and red currant jelly, forcemeat balls, croutons round.
En Civet Bordelaise — Jugged with Bordeaux wine, eschalots, cepes, croutons.
En Civet Bourguignonne — Jugged with Burgundy wine, button onions, mushrooms, dice of lean bacon, crouton.
y 2
324 The Neiv Practical Cookery Guide.
En Civet Forestiere — Jugged with onions, little French vinegar, demiglace, served with tartlets of puree of chestnut and morels.
En Pates — Boned, farced, truffe, and larding bacon ; as game pie.
Cailles (Quails).
Au Nid — Boned and farced round shape, and served on large fonds, decorated with small egg-shaped quenelles, and served with puree of chestnut over to imitate nest, rich game sauce round.
Aux Cerises — Cooked in casserole with butter, juice of lemon, cognac, and game sauce, stoned sour cherries.
Aux Raisins — Cooked in casserole with grape juice, game sauce, cognac, Muscat grapes round (skinned).
Bea consfield— Wrapped in slices of fat bacon, braised and served on puree of peas, mushroom round, demiglace, and quail essence.
Bolonaise — Farced with pork farce, foie gras, truffe, and mushrooms, barded and roasted, jus lie tomate.
Bonne Femme — Cooked in cocottes with dice of bacon, sliced mushroom and button onions, jus lie and game glaze.
Casserole — Cooked in casserole with butter, cognac, and game glaze.
Cavalier e — The breast boned, farced, and braised, served in casserole with game quenelles, cock’s comb and kidneys, game sauce.
Gibier (Game).
Clermont — Cooked in casserole with cepes, truffe, foie gras, madeira, and glaze.
Dauphine — Roasted, served on puree of peas, grilled ham, basted and salamandered.
Diane — Sauteed in cocotte with sliced mushrooms and truffle, madeira, and game glaze.
Figaro — Farced with fresh truffe, cooked in cocottes, with madeira and glaze, and served thus.
Freres Provengeaux — Boned, farced, and wrapped in paste and baked.
George Sand — Boned, farced with foie gras, wrapped in paste and baked.
Grecque — Cooked in casserole and served on rice a la Grecque, game jus lie round.
Judic — Braised dry, served with braised lettuce, sliced truffe, cock’s comb, and game sauce.
Julie — Split, grilled, chopped truffe over, and game jus lie.
Lucullus — Farced with truffed farce, cooked in casserole, Perigueux sauce.
Mariane — Roasted, served on duchesse potatoes, crumbs over and gratine, game sauce.
Medicis — Boned, farced, braised, served in farce bordure macaroni with foie gras and truffe in centre, game sauce.
Normande — Sauteed with butter a few minutes, placed in casserole with stewed apples and cream, complete cooking and serve.
Orientale — Braised, served in casserole with rice a la Grecque, pimentoes, and jus lie.
Petit Due — Split and grilled, served on Anna potatoes, grilled mushrooms round, Madeira sauce, horseradish flavour.
326 The New Practical Cookery Guide.
Perigourdine — Cooked in casserole with truffe and glaze, madeira.
Pilaff ou Pilaw — Farced and braised, served in casserole with rice pilaw, game jus lie.
Richelieu — A piece of truffe in each, cooked in casserole with julienne of celery, carrots, and truffe, sherry, and veal glaze.
Richemond — As Richelieu, omitting the celery
Records on this page
Richemond