Menus made easy, or, How to order dinner and give the dishes their French names

A haunch of boar, or Cuissot de sanglier, may be served a la Eouale, larded, and braised in wine and 122 MENUS MADE EASY. water with vegetables, etc. Aux cerises, it is served with cherry sauce. Filet de sanglier au chasseur is a fillet of boar, soaked in oil, etc., and braised ; served with Poivrade sauce. Hure de sanglier is a boar's head. POULTRY. A capon boiled in stock with bacon, onions, etc., is served in the sauce as Chapon au gros sel. Stuffed with truffles, etc., and roasted, it is served a la Perigueux, with Perigueux sauce ; or a la Piemon- taise, with tomato sauce and raviolis. A fowl boiled and served with Bourgeoise sauce is called Poule au pot. A fat pullet, or poularde, is roasted, and served a la Financiere — with Financiere garnish ; or aux legumes printaniers — with stewed young vegetables and brown sauce. A la Grimod de la Reyniere, it is filled with a stuffing of the liver with truffles, mushrooms, etc., and roasted in slices of bread and ham. A I'Anvers, it is larded, roasted, and served with a compote of apples, and balls of forcemeat, and brown sauce. A la Eegence, it is stuffed and braised, and served with truffle sauce. A la Lucullus, it is stuffed with liver forcemeat with truffles, roasted, and served with a garnish of tomato rice with cheese, and truffle sauce. A la Montmorency, it is larded, stuffed with liver forcemeat, braised and glazed. REMOVES OR RELEVE*S. 123 A la Guillaume Tell, it is boned, stuffed and braised ; set in a mould with the stock, garnished with truffles, and served cold. For Pilau de poularde it is cooked with spice, onions, rice, etc. ; masked with the rice, and garnished with hard-boiled eggs. Poulet a la sauce is a boiled chicken served with white sauce. It may be au celeri — with celery sauce, au macaroni — with macaroni, or with any vegetable garnish. Served cold, covered with a white sauce and garnished with strips of tongue and truffles, it is called a la Belle Vue. au riz is boiled with rice. A la Turque, the rice is dressed with saffron, currants and sultanas. a la Genoise is boiled, and served in a white curry sauce with cheese and macaroni. a la Chivry is cooked in mirepoix with slices of bacon, and served in Eavigote sauce. a la Mona — cooked with wine, tomato sauce, Portugal onion and bacon. a la d'Escars — larded, and braised in stock and wine with bacon, vegetables, etc. roti a la peau de goret has a crackly skin from melted lard having been dropped on it while roasting. a la Milanaise — stuffed, roasted, and served with Milanaise garnish. a la Hambourgeoise — stuffed with butter, chopped parsley, etc., and roasted. 124 MENUS MADE EASY. Poulet a Vestragon has a stuffing made of the liver, bacon, tarragon, etc. ; it is roasted, and served in a white sauce with chopped tarragon. a la Eoyale is stuffed and braised. a la Chevaliere is larded, braised, and served in a rich white sauce with mushrooms. a la Carmelite — the back and breast bones re- moved, it is stewed and served in rich brown sauce with button onions, olives, and artichoke bottoms cut in slices. a la St. Cloud is larded with strips of truffle and bacon, braised, and served in brown sauce with wine.