Boudins de volatile a la Lucullus are quenelles of
chicken forcemeat with a piece of puree of
truffles in the centre of each; served in a
croustade, or shape of fried bread, with Alle-
mande sauce.
Boudins de volatile a la Richelieu are oblong pieces
of quenelle forcemeat, dressed in a crown with
Perigueux sauce.
Cigarettes a la Reine are made of chicken forcemeat
with white sauce and chopped truffles ; pieces
the shape of cigars, breadcrumbed and fried.
Rissolettes de volatile a la Pompadour are diamond-
shaped sandwiches of the preparation for
chicken croquettes with truffles, between layers
of chicken forcemeat ; dipped in batter and fried.
ENTRIES. 87
Timbales a la Pahlen are small moulds lined with
macaroni, filled with a white forcemeat — veal
or fowl — and a black forcemeat of truffles, etc.,
in the centre.
Ravioles a la Napolitaine are little pieces of chicken
or game forcemeat wrapped in paste ; arranged
in a circle with alternate slices of Parmesan
cheese ; baked, and served with brown sauce.
Croustades de beurre a la Due de York are little
croustades of butter, thickly breadcrumbed
and fried ; the butter removed, and the cases
filled with a puree of fowl with dice of stewed
cucumber; served with plovers' eggs on the
top.
Timbale de Nouilles is a mould lined with paste,
filled with German paste, minced chicken,
grated cheese, etc.
Timbale a la Champenoise is filled with minced
chicken, anchovies, gherkins, truffles, etc., with
white sauce and wine.
Foie gras a V aspic is a mould of aspic with pieces
of foie gras in it.
Foie gras can also be dressed with truffles in
little patties, as Petite pates a la Montglas; or
larded with pieces of truffle, braised, and served
with truffle sauce as Foie gras a la Perigueux.
DUCKS.
Filets de canetons aux petits pois are fillets of
roast ducks dressed in a circle, with stewed
peas in the centre. A la Macedoine, they
88 MENUS MADE EASY.
are served -with a vegetable Macedoine ; a la
Bigarade, with Bigarade sauce.
Filets de caneton farcis. A boned duck covered with
forcemeat of fowl, cut in pieces the shape of
fillets, and dressed in a crown with a vegetable
garnish in the centre.
Caneton a la DiaUe is a roast duck cut up and
devilled — served in a sharp sauce with mustard
and cayenne.
Aiguillettes de canetons aux oranges are slices cut
from the breast, dressed in a circle with a
compote of oranges in the centre, and orange
sauce.
The legs of roast ducks, in a sauce of stock and
wine with shallots, etc., are served as Salmis de
cuisses de canetons.
Salmis de caneton a VAmencaine is a salmis of duck
in a brown sauce with black currant jelly.
Cotelettes de canetons a la Portugaise are cutlets
made of minced duck, breadcrumbed and
fried; served with a dressed vegetable and
tomato sauce.
Rissoles de caneton a la Careme are little round
rissoles of duck in brioche paste.
Timbale de caneton a la Valencienne is a steamed
mould of minced duck, served in an orange
sauce, garnished with slices of oranges. A
la Milanaise, it is steamed in a mould lined
with macaroni, and is served in a white sauce
with grated cheese.
ENTREES. 89
GOOSE.
The legs of a roast goose are cut in pieces, fried
•with slices of onion, and served with Piquante
sauce as Quartiers, or cuisses, d'oie a la Lyonnaise.
Fricassee d'oie aux pommes is a fricassee of goose,
Page 32
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Boudins de volatile a la Lucullus are quenelles of
chicken forcemeat with a piece of puree of
truffles in the centre of each; served in a
croustade, or shape of fried bread, with Alle-
mande sauce.
Boudins de volatile a la Richelieu are oblong pieces
of quenelle forcemeat, dressed in a crown with
Perigueux sauce.
Cigarettes a la Reine are made of chicken forcemeat
with white sauce and chopped truffles ; pieces
the shape of cigars, breadcrumbed and fried.
Rissolettes de volatile a la Pompadour are diamond-
shaped sandwiches of the preparation for
chicken croquettes with truffles, between layers
of chicken forcemeat ; dipped in batter and fried.
ENTRIES. 87
Timbales a la Pahlen are small moulds lined with
macaroni, filled with a white forcemeat — veal
or fowl — and a black forcemeat of truffles, etc.,
in the centre.
Ravioles a la Napolitaine are little pieces of chicken
or game forcemeat wrapped in paste ; arranged
in a circle with alternate slices of Parmesan
cheese ; baked, and served with brown sauce.
Croustades de beurre a la Due de York are little
croustades of butter, thickly breadcrumbed
and fried ; the butter removed, and the cases
filled with a puree of fowl with dice of stewed
cucumber; served with plovers' eggs on the
top.
Timbale de Nouilles is a mould lined with paste,
filled with German paste, minced chicken,
grated cheese, etc.
Timbale a la Champenoise is filled with minced
chicken, anchovies, gherkins, truffles, etc., with
white sauce and wine.
Foie gras a V aspic is a mould of aspic with pieces
of foie gras in it.
Foie gras can also be dressed with truffles in
little patties, as Petite pates a la Montglas; or
larded with pieces of truffle, braised, and served
with truffle sauce as Foie gras a la Perigueux.
DUCKS.
Filets de canetons aux petits pois are fillets of
roast ducks dressed in a circle, with stewed
peas in the centre. A la Macedoine, they
88 MENUS MADE EASY.
are served -with a vegetable Macedoine ; a la
Bigarade, with Bigarade sauce.
Filets de caneton farcis. A boned duck covered with
forcemeat of fowl, cut in pieces the shape of
fillets, and dressed in a crown with a vegetable
garnish in the centre.
Caneton a la DiaUe is a roast duck cut up and
devilled — served in a sharp sauce with mustard
and cayenne.
Aiguillettes de canetons aux oranges are slices cut
from the breast, dressed in a circle with a
compote of oranges in the centre, and orange
sauce.
The legs of roast ducks, in a sauce of stock and
wine with shallots, etc., are served as Salmis de
cuisses de canetons.
Salmis de caneton a VAmencaine is a salmis of duck
in a brown sauce with black currant jelly.
Cotelettes de canetons a la Portugaise are cutlets
made of minced duck, breadcrumbed and
fried; served with a dressed vegetable and
tomato sauce.
Rissoles de caneton a la Careme are little round
rissoles of duck in brioche paste.
Timbale de caneton a la Valencienne is a steamed
mould of minced duck, served in an orange
sauce, garnished with slices of oranges. A
la Milanaise, it is steamed in a mould lined
with macaroni, and is served in a white sauce
with grated cheese.
ENTREES. 89
GOOSE.
The legs of a roast goose are cut in pieces, fried
•with slices of onion, and served with Piquante
sauce as Quartiers, or cuisses, d'oie a la Lyonnaise.
Fricassee d'oie aux pommes is a fricassee of goose,