Richelieu, Stuf, w. truf. in tureen w. matignon jul. game
essence, close w. lute, baked.
Roti, Rolled in grape leaves and thin sliced larding pork,
tie, roasted, use only bird gravy.
Royal, Boneless, stuf. f-gras, dec. royal crown, po. sup,
sa. w. essence and truf. *
Saint-Laurent, Broiled, deviled sa. souffle pot.
Saute, Split', gar. and sa. according to name.
Souffle, (See Mousse fo-meat.)
Souvaroff, Stuf. f-gras in tureen w. truf. in dice, th.
gravy w. essence. Close w. lute, baked.
Supreme, Incrusted or dec. gar. and sa. according to
name.
Terrine, “Tureen”, Cooked hot or cold, divers styles.
Turque, Saute w. rice pilaf. Turkish style.
Vendangeuse, Same raisins, put in basket vineyard style,
juice w. essence.
Veronique, Braised w. raisins. See Raisins.)
Vin, Braised, saute, moisten w. wine, according to name.
— 808 —
LARGE, AND SMALL GAME
Villedo, Broiled, gar. w. sliced fried apples, salmis sa.
gar. w. art. bottom and olives in bouquet.
Villerau, In crust fil. w. financiere. (See Chicken) sal¬
mis sa. gar. dec. quen.
Vol-au-Vent, (See -Chicken). Gar. an dsa. according to
game, brown isa. w. essence.
LARGE BIRDS (Grand Gibler a Plumes)
Pheasant, Hazel, Grousse, Prairie Hen, Etc.
Roast larded Pheasant ready to serve
»
Agnes Sorel, Larded w. truffles and tongue, braised
or roasted, sauce salmis w. juli of truffles.
Allemande, Larded and pickled, braised, moistened w.
sour cream.
Anglaise Stuffed English style or roasted, bread sauce.
Angoumoise, Stuffed w. chestnuts and truffles, roast,
truffles sauce.
Berchoux, Supreme, stuffed w. force-meat gratin truf.
on game forcemeat w. puree of mushrooms, madera
sauce with essence.
Bouchees, (See “Bouchees.”)
Bourguignonne, In casserole, gar. w. small onions, salt
pork and mushrooms, bourguignonne sause.
Brabangonne, Roast or braised gar. w. mushrooms, oli¬
ves, chipolata sausages,, salmis sa.
Brillat-Savarin, Roast, on -crouton, w. woodcock force¬
meat and truf. gar. w. quarters of oranges, orange
juice with game essence.
— 309 —
GANCEL’S CULINARY ENCYCLOPEDIA
Brochettes, Roast, cut in squares bacon and mushrooms
on skewer, broiled, divers sauces.
Canadienne, Roast or braised, salmis style, gar. w.
apples saute.
Casserole, In casserole, divers styles,.
Chaud-froid, Roast cov. w. cbaud-froid sa. decorated,
and jelly.
Chartreuse, Larded, braised, in mould dec. with vege.
braised cabbage, th. gravy essence.
Choucroute, Larded in mold, filled w. sauerkraut, thi.
gravy w. essence.
Cocotte, In cocotte, divers styles. Close w. lute, baked.
Cotelette, Chop shaped, salpicon or forcemeat divers
garnishings and sauces. (See salp. and forcemeat.)
Breast of Game
Crepinette, Salpicon in caul, divers sauces and garnish¬
ings, broiled or saute. (See Salpicon).
Cromesquis, Salpicon in caul, dipped in batter, fried, di¬
vers sauces. (See cromesquis.)
Croquettes, Salpicon, divers garnishings and sauces.
(See Croquettes.
Demi-Deuil, Larded with truffles, braised Allemande sa.
with truffles and mushrooms.
— 310 —
LARGE AND SMALL GAME
Demidoff, See “Demidoff” under head of “Chicken”.
Daube, Old fashioned way of braising, moisten with wine
in earthen pot, close with lute. (See Beef miscella¬
neous cuts.)
Epigramme Heart shaped filet, breaded with truffles and
bread crumbs, saute, garnished with puree of chest¬
nuts, thick gravy with essence.
Estouffade, In tureen, with aromatics, divers styles.
Close w. lute, baked.
Page 150
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Richelieu, Stuf, w. truf. in tureen w. matignon jul. game
essence, close w. lute, baked.
Roti, Rolled in grape leaves and thin sliced larding pork,
tie, roasted, use only bird gravy.
Royal, Boneless, stuf. f-gras, dec. royal crown, po. sup,
sa. w. essence and truf. *
Saint-Laurent, Broiled, deviled sa. souffle pot.
Saute, Split', gar. and sa. according to name.
Souffle, (See Mousse fo-meat.)
Souvaroff, Stuf. f-gras in tureen w. truf. in dice, th.
gravy w. essence. Close w. lute, baked.
Supreme, Incrusted or dec. gar. and sa. according to
name.
Terrine, “Tureen”, Cooked hot or cold, divers styles.
Turque, Saute w. rice pilaf. Turkish style.
Vendangeuse, Same raisins, put in basket vineyard style,
juice w. essence.
Veronique, Braised w. raisins. See Raisins.)
Vin, Braised, saute, moisten w. wine, according to name.
— 808 —
LARGE, AND SMALL GAME
Villedo, Broiled, gar. w. sliced fried apples, salmis sa.
gar. w. art. bottom and olives in bouquet.
Villerau, In crust fil. w. financiere. (See Chicken) sal¬
mis sa. gar. dec. quen.
Vol-au-Vent, (See -Chicken). Gar. an dsa. according to
game, brown isa. w. essence.
LARGE BIRDS (Grand Gibler a Plumes)
Pheasant, Hazel, Grousse, Prairie Hen, Etc.
Roast larded Pheasant ready to serve
»
Agnes Sorel, Larded w. truffles and tongue, braised
or roasted, sauce salmis w. juli of truffles.
Allemande, Larded and pickled, braised, moistened w.
sour cream.
Anglaise Stuffed English style or roasted, bread sauce.
Angoumoise, Stuffed w. chestnuts and truffles, roast,
truffles sauce.
Berchoux, Supreme, stuffed w. force-meat gratin truf.
on game forcemeat w. puree of mushrooms, madera
sauce with essence.
Bouchees, (See “Bouchees.”)
Bourguignonne, In casserole, gar. w. small onions, salt
pork and mushrooms, bourguignonne sause.
Brabangonne, Roast or braised gar. w. mushrooms, oli¬
ves, chipolata sausages,, salmis sa.
Brillat-Savarin, Roast, on -crouton, w. woodcock force¬
meat and truf. gar. w. quarters of oranges, orange
juice with game essence.
— 309 —
GANCEL’S CULINARY ENCYCLOPEDIA
Brochettes, Roast, cut in squares bacon and mushrooms
on skewer, broiled, divers sauces.
Canadienne, Roast or braised, salmis style, gar. w.
apples saute.
Casserole, In casserole, divers styles,.
Chaud-froid, Roast cov. w. cbaud-froid sa. decorated,
and jelly.
Chartreuse, Larded, braised, in mould dec. with vege.
braised cabbage, th. gravy essence.
Choucroute, Larded in mold, filled w. sauerkraut, thi.
gravy w. essence.
Cocotte, In cocotte, divers styles. Close w. lute, baked.
Cotelette, Chop shaped, salpicon or forcemeat divers
garnishings and sauces. (See salp. and forcemeat.)
Breast of Game
Crepinette, Salpicon in caul, divers sauces and garnish¬
ings, broiled or saute. (See Salpicon).
Cromesquis, Salpicon in caul, dipped in batter, fried, di¬
vers sauces. (See cromesquis.)
Croquettes, Salpicon, divers garnishings and sauces.
(See Croquettes.
Demi-Deuil, Larded with truffles, braised Allemande sa.
with truffles and mushrooms.
— 310 —
LARGE AND SMALL GAME
Demidoff, See “Demidoff” under head of “Chicken”.
Daube, Old fashioned way of braising, moisten with wine
in earthen pot, close with lute. (See Beef miscella¬
neous cuts.)
Epigramme Heart shaped filet, breaded with truffles and
bread crumbs, saute, garnished with puree of chest¬
nuts, thick gravy with essence.
Estouffade, In tureen, with aromatics, divers styles.
Close w. lute, baked.