The new practical cookery guide

Romaine — Sauteed with dice of ham and onions in casserole, add fresh peas, game essence, and complete cooking. Savoisienne — Farced, braised, served in large farced tomatoes. Souvaroff — Cooked in casserole with truffe, foie gras, Madeira, and veal glaze. Turque — Braised, served in rice a la Turque, aubergine round, jus lie tomate. Vigneronne — Wrapped in vine leaves and bacon, cooked in casserole with skinned grapes, cognac, and veal glaze. Perdreaux (Partridge). Au Choux — Sauteed and braised with blanched cabbages and French sausages, served on the cabbage, sausages round, and game sauce. A V Anglaise — Barded and roasted, served on croutes with chips or straw potatoes, browned breadcrumbs, and bread sauce and gravy. Bourguignonne — Sauteed and complete cooking in casserole with blanched button onions and mushroom, Burgundy wine, blended with game sauce, and serve. Gibier ( Game ). Castillane — Cooked in casserole with button onions, dice of ham, and stoned olives, white wine and game sauce. Demideuil — Breast boned and farced with truffed game sauce, braised with cognac, game essence, and veal glaze. Diplomate — Farced and barded, roasted and served with game quenelles, stoned olives, mushrooms, and Madeira sauce. Aigle — Roasted with a black ground pepper and butter, breadcrumbs over and gratine, watercress and straw potatoes round, jus lie. Fermiere — Braised with Fermiere garnish in casserole. Gitana — Sauteed with oil, red peppers, garlic flavour, white wine, tomatoes, glaze, and stoned olives. Lady Clifford — Sauteed, finished in casserole with truffe, brandy, glaze, hermetially closed, tomato sauce separate. Lantrec — Split and grilled, grilled mushrooms round, jus lie, and demiglace. Lorraine — Braised with shredded red cabbage, served with fondante potatoes and game sauce. Marly— Cooked in casserole with fresh mushrooms and butter, well seasoned, juice of lemon, and served. Normande — Cooked in casserole with sliced apples and butter. Polonaise — Farced, cooked in casserole with Polonaise butter, Madeira sauce round. Prince de Galles — Remove fillets for farce, lightly braise remainder of bird ; when cold re-form the 328 The New Practical Cookery Guide. breast with farce made, decorate with truffe, poached slowly and garnished with game quenelles, truffe, cock’s comb, and game sauce. Sierra Morena — Barded and cooked in casserole with dice of Spanish ham ; when done, sprinkled with fried breadcrumbs and jus lie round. Souvaroff — Cooked in casserole with sliced fresh truffes, Madeira, and glaze. Strasbourgeoise — Farced with foie gras, served with sauerkraut and game sauce and Frankfort sausages and lean smoked bacon. Valencienne — Braised diy, served in rice a l’Espagnole, rice croquettes round, Chorizo sausages, and Castillane sauce. Victoria — Cooked in casserole as Souvaroff, add foie gras. Grouse. A l'Ailsa — Made into a salmi served in Duchesse bordure, breadcrumbs over and gratines. A l'Anglaise — Barded and roasted, served with chipped potatoes, brown breadcrumbs, bread sauce, and game jus lie. En Pâtes — Boned and farced and made as a raised pie. En Pâtes d'Ecossaise — Prepared as a pigeon pie with steak, etc. En Terrine à l'Anglaise — A grouse pudding, prepared as steak pudding with the grouse cut in neat pieces. Imitation Grouse — Select a large pigeon, well hung, place the fillet of a red herring inside and roast it and serve as grouse, removing the herring.