sauce, and garnished with hard-boiled eggs.
Gcdantine defaisan aux truffes is a pheasant boned,
and stuffed with game forcemeat with truffles,
etc. ; braised, and served cold with aspic.
Boudins de faisan a la Richelieu are oval-shaped
pieces of forcemeat of pheasant, breadcrumted
and fried ; served with Eichelieu sauce.
Quenelles of forcemeat of pheasant, dressed in a
crown with game sauce and mushrooms or truffles,
are called Quenelles defaisan en turban.
PARTRIDGES.
Perdreaux en ragout, or en gibelotte, are cut in
joints, stewed and served in a rich game sauce.
Roast partridges, cut up, are served as Salmis de
chasseur in a sauce of oil, wine, lemon, etc.
As Salmis chaudfroid de perdreaux, the joints arc
masked with Salmis sauce and aspic jelly ; served
cold with a garnish of aspic.
H
98 MENUS MADE EASY.
Filets de perdreaux aux petits legumes are fillets
of roast birds, dressed in a crown, with young
onions, carrots and turnips cut in shapes,
and game sauce. For a Chaudfroid de filets de
perdreaux, the fillets are dressed with alternate
slices of tomato; garnished with aspic, and a
puree of game in the centre.
Cutelettes de perdreaux a la Bacchante are fillets
with a piece of bone stuck in each, bread-
crumbed and fried; served in a white game
sauce with raisins, juice of grapes, etc. They
are also served a la Douariere, with quenelles
of partridge in the centre, and game sauce.
Epigram/me de perdreaux aux champignons is com-
posed of fillets, half of them saute, and half
larded and braised; served with game sauce
and mushrooms.
For Epigramme de perdreaux a la Perigord, the
fillets are dressed alternately with quenelles of par-
tridge; served with chopped truffles in a game sauce.
Escalopes (thin round or oval slices) cut from
the fillets, are served as Perdreaux en escalopes, or
Saute de perdreaux, in a white game sauce with
mushrooms, etc. If truffles are substituted for the
mushrooms, the dish may be called Saute de per-
dreaux aux truffes.
Chartreuse de perdreaux is an ornamental mould of
vegetables, filled with larded and braised
partridges, pieces of sausage, dice of bacon, etc.
Pain de perdreaux is a puree of partridge steamed
in a mould ; served with brown game sauce.
ENTRIES. 99
Pctits pains de perdreaux a la Dauphine are little
moulds of a puree of partridge with truffles ;
served in a brown sauce with wine, mush-
rooms and asparagus points.
Fritot de perdreaux a la creme are fritters of a
puree or cream of partridge fried in batter.
Perdreaux en souffle, or Omelette soufflee de perdreaux,
is made of a puree of roast partridges with
eggs, etc., and is baked in a souffle dish or in
small paper cases.
GROUSE.
Eoast grouse, cut up, are dressed as —
Grouse a la Ailsa — covered with a game sauce,
sprinkled with breadcrumbs and browned,
a la Commodore — the joints coated with force-
meat of grouse, and dressed in a pyramid with
a rich game sauce.
For Salmis de grouse aux truffes they are served
in a rich salmis sauce with slices of truffles ; a la
St. Hubert, with cherries.
Salade aux grouses — the joints masked with salmis
sauce and aspic ; dressed on a salad with
Mayonnaise sauce, garnished with hard-boiled
eggs, etc.
The fillets are served as Filets de grouse a la
Chanccliere, dressed in a crown, with small quenelles
of veal in the centre, and game sauce.
Black-game and Ptarmigan are dressed like
grouse.
Page 36
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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sauce, and garnished with hard-boiled eggs.
Gcdantine defaisan aux truffes is a pheasant boned,
and stuffed with game forcemeat with truffles,
etc. ; braised, and served cold with aspic.
Boudins de faisan a la Richelieu are oval-shaped
pieces of forcemeat of pheasant, breadcrumted
and fried ; served with Eichelieu sauce.
Quenelles of forcemeat of pheasant, dressed in a
crown with game sauce and mushrooms or truffles,
are called Quenelles defaisan en turban.
PARTRIDGES.
Perdreaux en ragout, or en gibelotte, are cut in
joints, stewed and served in a rich game sauce.
Roast partridges, cut up, are served as Salmis de
chasseur in a sauce of oil, wine, lemon, etc.
As Salmis chaudfroid de perdreaux, the joints arc
masked with Salmis sauce and aspic jelly ; served
cold with a garnish of aspic.
H
98 MENUS MADE EASY.
Filets de perdreaux aux petits legumes are fillets
of roast birds, dressed in a crown, with young
onions, carrots and turnips cut in shapes,
and game sauce. For a Chaudfroid de filets de
perdreaux, the fillets are dressed with alternate
slices of tomato; garnished with aspic, and a
puree of game in the centre.
Cutelettes de perdreaux a la Bacchante are fillets
with a piece of bone stuck in each, bread-
crumbed and fried; served in a white game
sauce with raisins, juice of grapes, etc. They
are also served a la Douariere, with quenelles
of partridge in the centre, and game sauce.
Epigram/me de perdreaux aux champignons is com-
posed of fillets, half of them saute, and half
larded and braised; served with game sauce
and mushrooms.
For Epigramme de perdreaux a la Perigord, the
fillets are dressed alternately with quenelles of par-
tridge; served with chopped truffles in a game sauce.
Escalopes (thin round or oval slices) cut from
the fillets, are served as Perdreaux en escalopes, or
Saute de perdreaux, in a white game sauce with
mushrooms, etc. If truffles are substituted for the
mushrooms, the dish may be called Saute de per-
dreaux aux truffes.
Chartreuse de perdreaux is an ornamental mould of
vegetables, filled with larded and braised
partridges, pieces of sausage, dice of bacon, etc.
Pain de perdreaux is a puree of partridge steamed
in a mould ; served with brown game sauce.
ENTRIES. 99
Pctits pains de perdreaux a la Dauphine are little
moulds of a puree of partridge with truffles ;
served in a brown sauce with wine, mush-
rooms and asparagus points.
Fritot de perdreaux a la creme are fritters of a
puree or cream of partridge fried in batter.
Perdreaux en souffle, or Omelette soufflee de perdreaux,
is made of a puree of roast partridges with
eggs, etc., and is baked in a souffle dish or in
small paper cases.
GROUSE.
Eoast grouse, cut up, are dressed as —
Grouse a la Ailsa — covered with a game sauce,
sprinkled with breadcrumbs and browned,
a la Commodore — the joints coated with force-
meat of grouse, and dressed in a pyramid with
a rich game sauce.
For Salmis de grouse aux truffes they are served
in a rich salmis sauce with slices of truffles ; a la
St. Hubert, with cherries.
Salade aux grouses — the joints masked with salmis
sauce and aspic ; dressed on a salad with
Mayonnaise sauce, garnished with hard-boiled
eggs, etc.
The fillets are served as Filets de grouse a la
Chanccliere, dressed in a crown, with small quenelles
of veal in the centre, and game sauce.
Black-game and Ptarmigan are dressed like
grouse.