The new practical cookery guide

Gibier (Game). Kinnaird — Farced with liver forcemeat, barded and roasted, served with Financiere garnish. Bob Boy — Wrapped in fat bacon and sprigs of heather lightly roasted, served on toast as a l’Anglaise. Faisan (Pheasant). A V Alcantara — Breast boned and farced with duck liver farce and chopped truffes, marinated in port wine for three days, cooked in casserole with the wine and sliced truffe ; when done, reduce liquor and serve. Angournoise — Breast boned and farced with sausage meat, puree of chestnut, and chopped truffe, wrapped in fat bacon and roasted, served with Perigueux sauce. B atelier e — Braised, served with Madeira sauce, mushrooms with onions, small fried eggs Francaise, and crayfish tails. Bohemienne I. — Cooked in casserole ; when done, add little cream and serve. Bohemienne II. — Braised, served with sauerkraut and game sauce. Bohemienne III. — Farced, braised, and served with Financiere garnish. Bouilli a V Anglaise — Boiled, served with celery sauce. Bruxelloise — Braised and served on casserole with sprouts. Cavour — Braised, served with lazagnes and game jus lie t ornate. The New Practical Cookery Guide. Comte de Brabant — Larded, braised, and served with sprouts, dice of lean bacon, game sauce. Connaught — Chestnut farce, roasted, served on c routes, jus lie, and watercress salad. Demidoff — Braised in casserole, Demidoff garnish and game sauce. Derby — Farced with rice, foie gras, truffe, and braised, game jus lie. Diplomate — Farced, larded, and braised, jus lie. En Casserole — Cooked in casserole with dices of lean bacon, button onions, mushrooms, truffe, and game jus lie. En Kari — Curried pheasant served in bordure of rice. En Pates d V Anglais e — Steak and pheasant pie. EnTerrine d V Anglais e — Pheasant and steak pudding. Etojfe on St. Alliance — Farced with woodcock and truffe farce, roasted, served on croutons masked with the woodcock entrails, garnished with quarters of oranges, and game jus lie. Flamande — Braised and served with balls of braised cabbage, carrots, turnips, game jus lie. Georgienne — Braised with fresh walnuts, grape juice, orange juice, white wine, little made green tea and butter ; when done, browned slightly, reduce liquor, and pour over. Gitana — Braised with button onions, red peppers, strips of bacon, tomatoes, and jus lie. Gourmet — As Etoffe. Imperiale — Farced with a salpicon of lamb’s breads, truffe, mushroom, blended with puree of mushrooms and semiglaze, braised, garnished with Gibier (Game). fonds filled with pointes, whole truffe and mushroom, and game jus lie. Libournaise — Done in casserole with cepes, mushroom, and game jus lie. Regence — Braised, garnished with button mushrooms, cock’s kidneys, quenelles, truffe, and game sauce. Rossini — Foie gras farced, braised, and served with Perigueux sauce. Roy ale — Farced, larded, and braised, served in braces with a potato crown garnish and financiere. St. George — Roasted ; when cold, cut in neat pieces masked with game, chaudfroid sauce, fried with batter, and served with farced tomatoes and Perigueux sauce. Souvaroff — Farced, truffe and foie gras added to the farce, braised in casserole with madeira and truffe, jus lie. Soyer — Farced and braised, garnished with cock’s comb, mushrooms, and game demiglace. Strasbourgeoise — Farced and braised, served with sauerkraut, smoked bacon, and sausages, game sauce.