a la Financiere — cut in halves and dressed on a
border, with Financiere garnish in the centre.
They are also served aux concombres, with
stewed pieces of cucumber, and a puree of
ENTREES. 103
cucumbers in the centre ; or as a Chaudfroid,
masked with game sauce and served with
aspic, and salad, or any vegetable garnish.
For Compote de caillcs they are cooked in wine
and stock with slices of sweetbread, ham, truffles,
etc. ; garnished with croutons. They may also
be dressed in a vol-au-vent with Toulouse garnish,
as Vol-au-vent de cailles.
PLOVERS.
Plovers can be dressed in any of the ways that
are suggested for woodcocks. The fillets of roast
birds are served as —
Filets de pluviers aux champignons — in, a circle
alternately with croutons spread with the
trail ; game sauce with mushrooms.
LARKS.
A salmis of larks is called Mauviettes en salmis.
Mauviettes grillees are broiled ; served on slices of
fried bread.
a la chipolata are cooked with Chipolata garnish.
en caisses are boned, stuffed with forcemeat and
baked in paper cases.
en cdtelettes are boned, spread with forcemeat
and served with brown sauce.
Turban de mauviettes a la Parisienne. The larks
are boned, stuffed with game forcemeat and
truffles, and braised ; dressed in a crown, with
small quenelles of veal in the centre, and a
game sauce. Dressed alternately with large
104 MENUS MADE EASY.
quenelles of game forcemeat, they are called
aux quenelles.
Chaudfroid de mauviettes — boned, stuffed with force-
meat, coated with brown sauce and served
with aspic. Set in little moulds of aspic, they
are called en aspic.
Croustade de mauviettes — boned, stuffed, and baked
in a croustade of fried bread with Perigueux
sauce and mushrooms.
Vol-au-vent de mauviettes — boned, stuffed, and
served in a vol-au-vent case with white game
sauce and mushrooms.
ORTOLANS.
Ortolans a la Perigourdine are served in truffles,
of which the centres have been cut out.
en caisses are baked in small paper cases with
Perigueux sauce.
Blanquette de gibier aux champignons is composed
of small pieces of game in a white sauce with
mushrooms.
Mayonnaise de gibier a V aspic is a mayonnaise of
game, garnished with aspic.
Quenelles a la Chasseur are quenelles of game,
served in a white sauce with mushrooms or
truffles.
Creme de gibier is a puree of game, steamed in a
mould, or in several small moulds. As Petites
cremes a la Moderne, they are served in a white
sauce with chopped truffles.
ENTREES. 105
Boudins a la Chasseur are little moulds of minced
game, or game forcemeat, served in a game
sauce with mushrooms.
P'etites bouchees de gibier are little patties of game.
Pelits pates a la puree de gibier are patties filled
with puree of game.
Kromeskis a la ttusse are made with pieces of any
kind of forcemeat or croquette preparation,
wrapped in slices of bacon, dipped in batter,
and fried. A la Nemours, a coating of a purea
of mushrooms is substituted for the slices of
bacon.
Cassolettes de riz are patties of rice, breadcrumbed
and fried; filled with forcemeat or croquette
preparation.
Timbale a la Milanaise is Milanaise garnish in a
shell of paste. Another dish of the same
name is composed of a preparation of minced
game or chicken, steamed in a mould lined
with macaroni.
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a la Financiere — cut in halves and dressed on a
border, with Financiere garnish in the centre.
They are also served aux concombres, with
stewed pieces of cucumber, and a puree of
ENTREES. 103
cucumbers in the centre ; or as a Chaudfroid,
masked with game sauce and served with
aspic, and salad, or any vegetable garnish.
For Compote de caillcs they are cooked in wine
and stock with slices of sweetbread, ham, truffles,
etc. ; garnished with croutons. They may also
be dressed in a vol-au-vent with Toulouse garnish,
as Vol-au-vent de cailles.
PLOVERS.
Plovers can be dressed in any of the ways that
are suggested for woodcocks. The fillets of roast
birds are served as —
Filets de pluviers aux champignons — in, a circle
alternately with croutons spread with the
trail ; game sauce with mushrooms.
LARKS.
A salmis of larks is called Mauviettes en salmis.
Mauviettes grillees are broiled ; served on slices of
fried bread.
a la chipolata are cooked with Chipolata garnish.
en caisses are boned, stuffed with forcemeat and
baked in paper cases.
en cdtelettes are boned, spread with forcemeat
and served with brown sauce.
Turban de mauviettes a la Parisienne. The larks
are boned, stuffed with game forcemeat and
truffles, and braised ; dressed in a crown, with
small quenelles of veal in the centre, and a
game sauce. Dressed alternately with large
104 MENUS MADE EASY.
quenelles of game forcemeat, they are called
aux quenelles.
Chaudfroid de mauviettes — boned, stuffed with force-
meat, coated with brown sauce and served
with aspic. Set in little moulds of aspic, they
are called en aspic.
Croustade de mauviettes — boned, stuffed, and baked
in a croustade of fried bread with Perigueux
sauce and mushrooms.
Vol-au-vent de mauviettes — boned, stuffed, and
served in a vol-au-vent case with white game
sauce and mushrooms.
ORTOLANS.
Ortolans a la Perigourdine are served in truffles,
of which the centres have been cut out.
en caisses are baked in small paper cases with
Perigueux sauce.
Blanquette de gibier aux champignons is composed
of small pieces of game in a white sauce with
mushrooms.
Mayonnaise de gibier a V aspic is a mayonnaise of
game, garnished with aspic.
Quenelles a la Chasseur are quenelles of game,
served in a white sauce with mushrooms or
truffles.
Creme de gibier is a puree of game, steamed in a
mould, or in several small moulds. As Petites
cremes a la Moderne, they are served in a white
sauce with chopped truffles.
ENTREES. 105
Boudins a la Chasseur are little moulds of minced
game, or game forcemeat, served in a game
sauce with mushrooms.
P'etites bouchees de gibier are little patties of game.
Pelits pates a la puree de gibier are patties filled
with puree of game.
Kromeskis a la ttusse are made with pieces of any
kind of forcemeat or croquette preparation,
wrapped in slices of bacon, dipped in batter,
and fried. A la Nemours, a coating of a purea
of mushrooms is substituted for the slices of
bacon.
Cassolettes de riz are patties of rice, breadcrumbed
and fried; filled with forcemeat or croquette
preparation.
Timbale a la Milanaise is Milanaise garnish in a
shell of paste. Another dish of the same
name is composed of a preparation of minced
game or chicken, steamed in a mould lined
with macaroni.