served with a puree of apples in the centre.
Chaud/roid d'oie a Vlndicnne is curried goose, served
cold with rice.
Ragout d' abatis a V Orient are stewed giblets, served
with savoury rice, and a curry sauce with
olives and gherkins.
TURKEY.
The pinions of a Turkey as —
Ailerons de dindon, or dinde, a la puree de celeris
are boned, and served in a circle with a puree
of celery in the centre.
a la Ste. Menehould are boiled in stock with wine,
etc., coated with the sauce, breadcrumbed
and broiled.
Escalopes de dinde en blanquette, or Blanquette de
dinde, are slices cut from the breast of a roast
turkey, served in white sauce with cream,
etc. With the addition of slices of ham, it
is called au jambon. Dressed with chestnuts,
it is called a la Mancelle ; or garnished with
poached eggs, a la Heine.
Supreme de dinde a la Victoria. Little slices served
in Supreme sauce, garnished with poached
eggs and croutes of fried bread.
90 MENUS MADE EASY.
Emince de dinde a Vltalienne are slices served with
Italian sauce and gherkins.
Chartreuse de dinde is an ornamental mould of
mixed vegetables, filled with minced turkey
and white sauce.
Medallions de dinde a la Financiere are made with
the legs of a turkey. They are boned, stuffed
with forcemeat and braised; cut in slices,
coated with a puree of chestnuts, and served
with chestnut sauce or a Financiere garnish.
This dish can also be made with slices of a
galantine of fowl or turkey, and can be served
cold with salad and aspic.
Abatis de dinde a la Chipolata are the giblets stewed
and served with Chipolata garnish.
PIGEONS.
Fillets of Pigeons are served as —
Filets de pigeons a la Duxelle — coated with Duxelle
sauce, breadcrumbed and fried; served with
Provencale sauce and mushrooms.
a la Parisienne — spread with forcemeat, bread-
crumbed and fried ; dressed on fried croutons
of bread, with a brown puree of cucumbers in
the centre. Served with brown sauce and a
Macedoine garnish, they are called a la
Duchesse.
a la Moderne — coated with liver forcemeat,
breadcrumbed and fried; served with tomato
sauce and dressed spinach.
Cotelettes de pigeons a la Czarina are fillets
ENTRIES. 91
breadcrumbed and fried, and a small piece
of bone stuck in each to imitate cutlet bones ;
served with Czarina sauce. This dish may
be served a Vltalienne with Italian sauce, or
with any vegetable garnish.
Cotelettes de pigeons a la Mazarine are pigeons
cut in halves, spread with forcemeat, bread-
crumbed and fried; served with tomato sauce.
They are also cut in halves and boned, with
the exception of the leg bones, stuffed, bread-
crumbed and broiled, and served as Cotelettes
de pigeons a la Financiere, with a Financiere
garnish.
Compote de pigeons a VAlgerienne are pigeons cut
up, stewed, and served with a savoury brown
sauce and pickled plums.
Chaudfroid de pigeons a la Castillane is made of
pigeons, boned, stuffed with forcemeat, and
braised ; cut in slices, masked with brown game
sauce, and served cold with a compote of dried
cherries, garnished with aspic.
GAME.
VENISON.
Hachis de venaison is hashed venison.
Venison Cutlets, saute and dressed in a crown,
are served as —
Cotelettes de venaison aux olives — with brown
sauce and olives; aux champignons — with
mushrooms.
92 MENUS MADE EASY.
Cotelettes de venaison a VAmericaine are served
Page 33
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served with a puree of apples in the centre.
Chaud/roid d'oie a Vlndicnne is curried goose, served
cold with rice.
Ragout d' abatis a V Orient are stewed giblets, served
with savoury rice, and a curry sauce with
olives and gherkins.
TURKEY.
The pinions of a Turkey as —
Ailerons de dindon, or dinde, a la puree de celeris
are boned, and served in a circle with a puree
of celery in the centre.
a la Ste. Menehould are boiled in stock with wine,
etc., coated with the sauce, breadcrumbed
and broiled.
Escalopes de dinde en blanquette, or Blanquette de
dinde, are slices cut from the breast of a roast
turkey, served in white sauce with cream,
etc. With the addition of slices of ham, it
is called au jambon. Dressed with chestnuts,
it is called a la Mancelle ; or garnished with
poached eggs, a la Heine.
Supreme de dinde a la Victoria. Little slices served
in Supreme sauce, garnished with poached
eggs and croutes of fried bread.
90 MENUS MADE EASY.
Emince de dinde a Vltalienne are slices served with
Italian sauce and gherkins.
Chartreuse de dinde is an ornamental mould of
mixed vegetables, filled with minced turkey
and white sauce.
Medallions de dinde a la Financiere are made with
the legs of a turkey. They are boned, stuffed
with forcemeat and braised; cut in slices,
coated with a puree of chestnuts, and served
with chestnut sauce or a Financiere garnish.
This dish can also be made with slices of a
galantine of fowl or turkey, and can be served
cold with salad and aspic.
Abatis de dinde a la Chipolata are the giblets stewed
and served with Chipolata garnish.
PIGEONS.
Fillets of Pigeons are served as —
Filets de pigeons a la Duxelle — coated with Duxelle
sauce, breadcrumbed and fried; served with
Provencale sauce and mushrooms.
a la Parisienne — spread with forcemeat, bread-
crumbed and fried ; dressed on fried croutons
of bread, with a brown puree of cucumbers in
the centre. Served with brown sauce and a
Macedoine garnish, they are called a la
Duchesse.
a la Moderne — coated with liver forcemeat,
breadcrumbed and fried; served with tomato
sauce and dressed spinach.
Cotelettes de pigeons a la Czarina are fillets
ENTRIES. 91
breadcrumbed and fried, and a small piece
of bone stuck in each to imitate cutlet bones ;
served with Czarina sauce. This dish may
be served a Vltalienne with Italian sauce, or
with any vegetable garnish.
Cotelettes de pigeons a la Mazarine are pigeons
cut in halves, spread with forcemeat, bread-
crumbed and fried; served with tomato sauce.
They are also cut in halves and boned, with
the exception of the leg bones, stuffed, bread-
crumbed and broiled, and served as Cotelettes
de pigeons a la Financiere, with a Financiere
garnish.
Compote de pigeons a VAlgerienne are pigeons cut
up, stewed, and served with a savoury brown
sauce and pickled plums.
Chaudfroid de pigeons a la Castillane is made of
pigeons, boned, stuffed with forcemeat, and
braised ; cut in slices, masked with brown game
sauce, and served cold with a compote of dried
cherries, garnished with aspic.
GAME.
VENISON.
Hachis de venaison is hashed venison.
Venison Cutlets, saute and dressed in a crown,
are served as —
Cotelettes de venaison aux olives — with brown
sauce and olives; aux champignons — with
mushrooms.
92 MENUS MADE EASY.
Cotelettes de venaison a VAmericaine are served