Tackeray ( Supreme ) — Masked with d’Uxelles, bread-
crumbs, and sauteed, served with quenelles and
game sauce.
Titania — Done in casserole with skinned Muscat
grapes and quarters of oranges, game semiglaze
to blend.
Victoria — As Souvaroff, add foie gras to garnish.
Vosgienne — Done in casserole with dice of lean bacon,
button onions, juniper berry flavour, Parisienne
j)otatoes and game glaze lastly, and a glass of
eau de vie.
332
The New Practical Cookery Guide.
Wild Duck (Canard Sauyage).
A V Americaine — Farced with breadcrumbs soaked in
wine, mixed with chopped tarragon and butter,
well seasoned and roasted, served with jus lie
and sliced oranges✪ Wild Duck A V Americaine.
A V Anglaise — Roasted, served with port wine sauce
and orange salad.
Bigarade — Roasted and served with quarters of
oranges and bigarade sauce, or made into a
salmi and served with quarters of oranges and
bigarade sauce.
Gourmet — Split and grilled, served in croute,
garnished with sliced oranges and lemon, water-
cress, York sauce.
Presse — Roasted (underdone), breast sliced, and port
wine and juice of lemon with the juice of the
carcass pressed, poured over, game jus lie✪ Wild Duck Presse
apart.
Providence — Braised and served with Providence
garnish.
Regence — Roasted and served with Regence garnish
or made into salmi Regence.
Syrienne — Braised and served with crouton, masked
with the liver pounded, farced olives, and game
sauce.
Tyrolienne — Farced with apples, roasted, and served
with game, demiglace, and red currant jelly.
Sarcelle (Teal or Widgeons).
Prepared as wild duck.
Gibier (Game).
333
Becasse (Woodcock).
.! VEcaillere — Farced with pounded chicken liver,
mushrooms, bacon, chive, oysters, and cognac,
baked in casserole.
Careme — Lightly roasted, halved, seasoned with
mustard butter and finished in casserole with
glaze and juice pressed out of carcass.
Celestine — Boasted, served on croute masked with
pounded fat bacon and trails mixed, seasoned
with cognac, garnished.
En Salmi — Salmi of woodcock prepared with rich
game sauce with woodcock essence, t ruffe, and
mushrooms.
Farcie — Farced with the trails pounded with fat
bacon, chive seasoned, braised, and served with
the reduced liquor✪ Becasse Farcie.
Fine Champagne — Cooked in casserole, highly sea-
soned, add fine champagne cognac, and lighted,
and served with jus lie over.
Flambee or Flambante — Lightly roasted, carved, and
placed in casserole or timbale with a little fresh
ground pepper and cognac, lighted, then the
juice of carcass pressed, mixed with jus lie, and
served over.
Prince — Farced with truffed foie gras farce, roasted,
served on farce bordure, garnished with supreme
of woodcock, foie gras and truffe, madeira, game
jus lie.
Riche — Same as a la fine champagne.
Souvarojf — Prepared as pheasant Souvaroff.
Victoria — Prepared as pheasant Victoria.
334
The New Practical Cookery Guide.
Becassine (Snipe).
Prepared as woodcock.
Fn Terrine d V Anglais e — Beefsteak and snipe
pudding highly seasoned and flavoured with
fresh mushrooms boiled or steamed in suet paste.
Pluvier (Plover).
Usually served roasted, or in salmi, in casserole ;
also prepared as woodcock.
Mauviette ou Ortolans (Larks or Ortolans).
A la Bonne Femme — Prepared in casserole with dice
of lean bacon, button onions, and mushrooms,
and demiglace or madere.
Diplomats — Boned and farced, placed in dome shape
mould, with layers of farce and poached, served
with truifes round and Madeira sauce.
Page 128 · 13 recipe records 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
Tackeray ( Supreme ) — Masked with d’Uxelles, breadcrumbs, and sauteed, served with quenelles and game sauce.
Titania — Done in casserole with skinned Muscat grapes and quarters of oranges, game semiglaze to blend.
Victoria — As Souvaroff, add foie gras to garnish.
Vosgienne — Done in casserole with dice of lean bacon, button onions, juniper berry flavour, Parisienne potatoes and game glaze lastly, and a glass of eau de vie.
The New Practical Cookery Guide.
Wild Duck (Canard Sauvage).
A V Americaine — Farced with breadcrumbs soaked in wine, mixed with chopped tarragon and butter, well seasoned and roasted, served with jus lie and sliced oranges.
A V Anglaise — Roasted, served with port wine sauce and orange salad.
Bigarade — Roasted and served with quarters of oranges and bigarade sauce, or made into a salmi and served with quarters of oranges and bigarade sauce.
Gourmet — Split and grilled, served in croute, garnished with sliced oranges and lemon, watercress, York sauce.
Presse — Roasted (underdone), breast sliced, and port wine and juice of lemon with the juice of the carcass pressed, poured over, game jus lie apart.
Providence — Braised and served with Providence garnish.
Regence — Roasted and served with Regence garnish or made into salmi Regence.
Syrienne — Braised and served with crouton, masked with the liver pounded, farced olives, and game sauce.
Tyrolienne — Farced with apples, roasted, and served with game, demiglace, and red currant jelly.
Sarcelle (Teal or Widgeons).
Prepared as wild duck.
Gibier (Game).
Becasse (Woodcock).
.! VEcaillere — Farced with pounded chicken liver, mushrooms, bacon, chive, oysters, and cognac, baked in casserole.
Careme — Lightly roasted, halved, seasoned with mustard butter and finished in casserole with glaze and juice pressed out of carcass.
Celestine — Boasted, served on croute masked with pounded fat bacon and trails mixed, seasoned with cognac, garnished.
En Salmi — Salmi of woodcock prepared with rich game sauce with woodcock essence, t ruffe, and mushrooms.
Farcie — Farced with the trails pounded with fat bacon, chive seasoned, braised, and served with the reduced liquor.
Fine Champagne — Cooked in casserole, highly seasoned, add fine champagne cognac, and lighted, and served with jus lie over.
Flambee or Flambante — Lightly roasted, carved, and placed in casserole or timbale with a little fresh ground pepper and cognac, lighted, then the juice of carcass pressed, mixed with jus lie, and served over.
Prince — Farced with truffed foie gras farce, roasted, served on farce bordure, garnished with supreme of woodcock, foie gras and truffe, madeira, game jus lie.
Riche — Same as a la fine champagne.
Souvaroff — Prepared as pheasant Souvaroff.
Victoria — Prepared as pheasant Victoria.
The New Practical Cookery Guide.
Becassine (Snipe).
Prepared as woodcock.
Fn Terrine d V Anglais e — Beefsteak and snipe pudding highly seasoned and flavoured with fresh mushrooms boiled or steamed in suet paste.
Pluvier (Plover).
Usually served roasted, or in salmi, in casserole ;
also prepared as woodcock.
Mauviette ou Ortolans (Larks or Ortolans).
A la Bonne Femme — Prepared in casserole with dice of lean bacon, button onions, and mushrooms, and demiglace or madere.
Diplomats — Boned and farced, placed in dome shape mould, with layers of farce and poached, served with truifes round and Madeira sauce.
Records on this page
Becasse En SalmiBecasse PrinceWild Duck A V AmericaineBecasse Fine ChampagneBecasse Flambee or FlambanteBecasse CelestineBecasse VEcaillereWild Duck TyrolienneWild Duck SyrienneBecasse CaremeWild Duck GourmetWild Duck PresseBecasse Farcie