a forcemeat of fowl, and braised.
en daiibe is boned, and stewed in a jar with
bacon, veal, game stock, etc. ; it is served
cold, in the jar.
liable de lievre roti is a baron of hare, larded and
roasted. A la St. Denys, it is stuffed, braised,
and served with truffle sauce.
Pate de lievre a VEcossaise is a pie of hare stewed
with wine, etc.
Pain de lievre a la Yorkshire is a pie of layers of
slices of hare, ham, and hard-boiled eggs, with
game jelly ; it is served cold.
RABBITS,
Lapereaux a VAnglaise are stewed, and served with
Soubise sauce.
grilles are flattened and broiled j served with
butter and chopped parsley*
a la sauce are boiled, and served in white sauce.
aux petits pois are cooked in a white sauce with
onions, green peas, etc; If mushrooms are
substituted for the peas, they are called a la
Tavcrniere.
a la Jardiniere are cooked in white sauce, with
young onions, carrots and turnips cut in little
balls, and peas.
REMOVES OR RELEV12S. 131
Lapereaux a la villagcoise — stuffed, roasted, and
served in melted butter sauce with shallots, etc.
aux groseilles vertes are roasted or stewed, and
served with green gooseberry sauce.
Galantine de lapin is made of rabbit boned,
stuffed, and braised. It is served cold, garnished
with the sauce in a jelly.
Rabbit pie is served as Pate chaiid de lapereaux.
If made in a raised pie dish, it is called Lapereaux
en terrine.
PHEASANTS.
Faisans a la Soubise are braised pheasants covered
with Soubise sauce ; aux marrons — with chest-
nut sauce.
a la puree de gibier are larded, braised, and
served with puree of game sauce.
a la Fontaincblcau—ihe breasts are larded in a
square ; they are braised in white stock with
lettuces, sausages, etc., and served with the
lettuces and sausages, and brown sauce.
a la Gitana— stewed with bacon, slices of Portu*
gal onions, tomatoes, wine, etc.
a la Flamande — stewed with bacon, sausages,
cabbages, etc. ; served with the cabbages
pressed and cut in shapes, carrots and turnips,
and Poivrade sauce.
a Vetouffade — larded and stewed; served with
game sauce.
a la Beauharnais — braised, and served in truffle
132 MENUS MADE EASY.
sauce, with mushrooms, artichoke bottoms, and
asparagus points.
Paisans a la Victoria — stuffed with a forcemeat of
oysters, bacon and herbs, stewed, and served
with oyster sauce.
auxfoies gras — stuffed with foie gras, ham, truffle,
etc., and roasted.
truffles a la Piemontaise — stuffed with truffle
stuffing, roasted, and served with a sauce of
aspic and wine with slices of truffles.
a la Bohemienne — stuffed with foie gras, truffle,
etc. ; cooked in mirepoix, and served in the
sauce with truffles and foie gras.
(1 la Connauglit — stuffed with chestnut stuffing,
roasted, and served with a watercress salad.
a la Saint-Cloud — boned, filled with a stuffing
of the livers with partridge, truffles, etc. ;
roasted, and served on toast with Italian sauce
and truffles.
Pate chand defaison aux truffes is a pie of pheasant
with forcemeat and truffles.
PARTRIDGES.
Partridges braised in stock with bacon, cabbages,
etc., are served as Perdreaux aux choux, with the
cabbages and slices of bacon.
Perdreaux braises are larded and braised.
a Vetouff'ade — larded, and stewed in stock and
wine with onions, etc.
a la Parisienne — cooked in a brown sauce with
wine, and served in the sauce.
REMOVES- OR RELEvSs. 133
Page 48
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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a forcemeat of fowl, and braised.
en daiibe is boned, and stewed in a jar with
bacon, veal, game stock, etc. ; it is served
cold, in the jar.
liable de lievre roti is a baron of hare, larded and
roasted. A la St. Denys, it is stuffed, braised,
and served with truffle sauce.
Pate de lievre a VEcossaise is a pie of hare stewed
with wine, etc.
Pain de lievre a la Yorkshire is a pie of layers of
slices of hare, ham, and hard-boiled eggs, with
game jelly ; it is served cold.
RABBITS,
Lapereaux a VAnglaise are stewed, and served with
Soubise sauce.
grilles are flattened and broiled j served with
butter and chopped parsley*
a la sauce are boiled, and served in white sauce.
aux petits pois are cooked in a white sauce with
onions, green peas, etc; If mushrooms are
substituted for the peas, they are called a la
Tavcrniere.
a la Jardiniere are cooked in white sauce, with
young onions, carrots and turnips cut in little
balls, and peas.
REMOVES OR RELEV12S. 131
Lapereaux a la villagcoise — stuffed, roasted, and
served in melted butter sauce with shallots, etc.
aux groseilles vertes are roasted or stewed, and
served with green gooseberry sauce.
Galantine de lapin is made of rabbit boned,
stuffed, and braised. It is served cold, garnished
with the sauce in a jelly.
Rabbit pie is served as Pate chaiid de lapereaux.
If made in a raised pie dish, it is called Lapereaux
en terrine.
PHEASANTS.
Faisans a la Soubise are braised pheasants covered
with Soubise sauce ; aux marrons — with chest-
nut sauce.
a la puree de gibier are larded, braised, and
served with puree of game sauce.
a la Fontaincblcau—ihe breasts are larded in a
square ; they are braised in white stock with
lettuces, sausages, etc., and served with the
lettuces and sausages, and brown sauce.
a la Gitana— stewed with bacon, slices of Portu*
gal onions, tomatoes, wine, etc.
a la Flamande — stewed with bacon, sausages,
cabbages, etc. ; served with the cabbages
pressed and cut in shapes, carrots and turnips,
and Poivrade sauce.
a Vetouffade — larded and stewed; served with
game sauce.
a la Beauharnais — braised, and served in truffle
132 MENUS MADE EASY.
sauce, with mushrooms, artichoke bottoms, and
asparagus points.
Paisans a la Victoria — stuffed with a forcemeat of
oysters, bacon and herbs, stewed, and served
with oyster sauce.
auxfoies gras — stuffed with foie gras, ham, truffle,
etc., and roasted.
truffles a la Piemontaise — stuffed with truffle
stuffing, roasted, and served with a sauce of
aspic and wine with slices of truffles.
a la Bohemienne — stuffed with foie gras, truffle,
etc. ; cooked in mirepoix, and served in the
sauce with truffles and foie gras.
(1 la Connauglit — stuffed with chestnut stuffing,
roasted, and served with a watercress salad.
a la Saint-Cloud — boned, filled with a stuffing
of the livers with partridge, truffles, etc. ;
roasted, and served on toast with Italian sauce
and truffles.
Pate chand defaison aux truffes is a pie of pheasant
with forcemeat and truffles.
PARTRIDGES.
Partridges braised in stock with bacon, cabbages,
etc., are served as Perdreaux aux choux, with the
cabbages and slices of bacon.
Perdreaux braises are larded and braised.
a Vetouff'ade — larded, and stewed in stock and
wine with onions, etc.
a la Parisienne — cooked in a brown sauce with
wine, and served in the sauce.
REMOVES- OR RELEvSs. 133