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

rotie parfaite is stuffed with sausage-meat, chest- nuts and truffles, and roasted. a la St. James is stuffed with sausage-meat and roasted. It has a brown sauce, and is served with currant jelly. a la imree de celeris — boiled, and served with celery sauce and slices of fried bacon ; aux marrons — with chestnut sauce. a la Chipolata — stuffed with sausage-meat and chestnuts, roasted, and served with Chipolata garnish. iniffee — stuffed with forcemeat and truffles, roasted, and served with gravy and chopped truffles. a la Provencale — stuffed with onions, bread- crumbs, etc., roasted, and served with truffle or tomato sauce. en daube — larded and stewed; served cold, covered with the sauce. a. la Yorkshire — the legs are cut off, it is boned and stuffed with forcemeat and a tongue ; 128 MENUS MADE EASY. braised, and served with white sauce and vegetables. Dinde a la Sultane — the breast-bone removed, it is larded, roasted and glazed ; served in a brown sauce, with sausages, balls of stuffing, and tomatoes. A young turkey, roasted, is served as Dindonneau a la Duchessc, with a puree of cucumbers, garnished with quenelles, small pieces of tongue, and French beans. Galantine de dinde is a braised galantine of turkey ; it is served cold. Aux foies gras, it has fat livers of fowls added to the forcemeat. PIGEONS. Pigeons stewed in stock, with bacon, mushrooms, onions, etc., are served in the sauce as Pigeons en compote. Pigeons a la Crapaudine are ^breadcrumbed and broiled ; served with Piquante sauce. en ragout d'ecrevisses, or a la Mcrveilleuse, are stewed, and served in a rich white sauce with mushrooms and crayfish. a I'Algerienne are stewed and served with French plums. a la Princesse are stuffed with foie gras and mushrooms, stewed, and served with Espagnole sauce. aux petits pois, or a la St. Germain, are stuffed, and stewed with green peas. A la Nivernaise, they are served with mashed turnips. REMOVES OR RELEV1SS. 129 Pate chaud de pigeons, or pigeonncaux, is a hot pigeon pie. Pate de pigeons a VAnglaise is a pigeon pie with collops of beef steak. GAME. VENISON. The haunch of venison, or Hanche de venaison, ranks first among removes. Dressed a la Corinthienne, it is larded, soaked in marinade and roasted ; served in a brown sauce with port wine, currants, currant jelly, etc. Quartier de venaison is a fore-quarter of venison. Gigot de cerf, or venaison, is a leg of venison. Filet de cerf, or venaison, is a fillet of venison. Epaule de cerf, or venaison, is a shoulder of venison. Carre de cerf, or venaison, is a neck of venison. The fore-quarter of a roebuck is served as Quartier de chevreuil; the leg, as Gigot de chevreuil; the saddle, as Cimier de chevreuil. Dressed a la St. Hubert, it is soaked in marinade, larded, braised, and served in a rich brown sauce with prunes. A venison pasty is called Pate de venaison. HARE, Lievre, or Levraut, sauce Poivrade, is larded, roasted, and served with Poivrade sauce, au jus de groscilles — larded, roasted, and served in brown sauce with currant jelly and olives. K 130 MENUS MADE EASY. Lievre, or Levraut, rotie a la Finnoise — larded, roasted, and served in a sauce of stock, vinegar, sour cream, etc. a la Matanzas — soaked in marinade, stuffed -with