Perdreaux a VAnglaise — stuffed with the livers
and butter, and roasted. A stuffing of shallots,
breadcrumbs, etc., is inserted under each joint,
and they are served in a sauce of stock and
wine.
truffles a la Perigord — stuffed with truffle stuffing
and roasted; served in a white sauce with
truffles.
a la Mecklenlourg — stuffed with chopped French
plums, game forcemeat, etc. ; braised in stock
and wine, and served in the sauce with tomato
sauce and currant jelly.
a la Sarbarie — stuffed with truffle stuffing, and
larded ornamentally with truffles ; braised,
and served with Financiere sauce.
a la Pompadour — stuffed with foie gras and
truffles, larded, braised, and served with
truffle sauce.
11 la Cussy — boned, with the exception of the leg
bones, and stuffed with a forcemeat made of
sweetbread, truffles, mushrooms and cocks'
combs ; braised, and served with truffle sauce.
(i la Victoria — the breast bones removed, stuffed
with game forcemeat, larded and braised;
served with brown sauce, wine, etc.
Pate de perdreaux au chasseur is a pie of partridges
with veal and bacon, mushrooms, and game
sauce.
GROUSE.
Grouse are dressed like pheasants a la Piemon-
134 MEN.US MADE EASY,
taise. A la Kinnaird, they are stuffed, roasted, and
served with Financiere garnish,
Pate de grouse a I'Ecossaise is a pie of grouse with
beef steak, etc.
Grouse en timbale is a grouse pie baked in a French
raised pie mould.
BLACK GAME.
As Coqs noirs, or Coqs de bruyere, a la royale,
blackcocks are larded, braised, and served with a
white sauce and little rissoles of game.
A la Rob Roy, they are stuffed, roasted with
sprigs of heather and whiskey, and served with
melted-butter sauce.
Grouse are also dressed in this way.
SNIPES.
Snipes cut in halves, baked on layers of bacon,
writh butter, are served cold as Becassines en terrine
a VIrlandaise.
Boudin de becassines a VEpicurienne is a pudding oi
snipes, with mushrooms, truffles, etc., and
wine, in suet crust.
Quails, Plovers, and Larks, may be dressed in hot
pies, and served as Pates cJiauds de cailles, pluvicrs,
or mauvicttes ; or in cold pies, as Pates froids. Any
small birds may be used for these pies.
Pate de mauviettes a la Melton Mowbray is a lark pie
with veal and bacon, mushrooms, truffles, etc.
Pate de mauviettes a la Moderne is a raised pie of
boned larks stuffed with beef forcemeat.
REMOVES OR RELEVE's, 135
Larks or other small birds are dressed as Boudin
a la Chipolata, with Chipolata garnish in suet crust.
Pate froid de gibier is a cold pie made of the meat
of several kinds of game.
Pate a la Yorkshire is composed of goose, hare,
grouse, and snipes, with spices, sausage-meat,
and slices of ham.
136 MENUS MADE EASY.
CHAPTER VI.
BOASTS, OB BOTS.
BLACK Diver — Macreuse, Dressed an chocolat, they
are served covered with chocolate.
Black game — Coqs noirs, or Coqs de bmyere.
A la Stockholm, they are larded on one side, and
barded with vine leaves on the other side.
Bustard — Outarde canepetiere.
A la Russe, they have a slice cut in the breast
and a stuffing inserted, and are served with brown
sauce.
Capon — Chapon. Served with watercress, it is
called au cresson.
Chicken — Poulet. A la Forrester, it is covered
with watercress leaves, mustard and cress, etc.
Barde, it is barded — roasted with a slice of bacon
over the breast, and served with the bacon on it.
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Perdreaux a VAnglaise — stuffed with the livers
and butter, and roasted. A stuffing of shallots,
breadcrumbs, etc., is inserted under each joint,
and they are served in a sauce of stock and
wine.
truffles a la Perigord — stuffed with truffle stuffing
and roasted; served in a white sauce with
truffles.
a la Mecklenlourg — stuffed with chopped French
plums, game forcemeat, etc. ; braised in stock
and wine, and served in the sauce with tomato
sauce and currant jelly.
a la Sarbarie — stuffed with truffle stuffing, and
larded ornamentally with truffles ; braised,
and served with Financiere sauce.
a la Pompadour — stuffed with foie gras and
truffles, larded, braised, and served with
truffle sauce.
11 la Cussy — boned, with the exception of the leg
bones, and stuffed with a forcemeat made of
sweetbread, truffles, mushrooms and cocks'
combs ; braised, and served with truffle sauce.
(i la Victoria — the breast bones removed, stuffed
with game forcemeat, larded and braised;
served with brown sauce, wine, etc.
Pate de perdreaux au chasseur is a pie of partridges
with veal and bacon, mushrooms, and game
sauce.
GROUSE.
Grouse are dressed like pheasants a la Piemon-
134 MEN.US MADE EASY,
taise. A la Kinnaird, they are stuffed, roasted, and
served with Financiere garnish,
Pate de grouse a I'Ecossaise is a pie of grouse with
beef steak, etc.
Grouse en timbale is a grouse pie baked in a French
raised pie mould.
BLACK GAME.
As Coqs noirs, or Coqs de bruyere, a la royale,
blackcocks are larded, braised, and served with a
white sauce and little rissoles of game.
A la Rob Roy, they are stuffed, roasted with
sprigs of heather and whiskey, and served with
melted-butter sauce.
Grouse are also dressed in this way.
SNIPES.
Snipes cut in halves, baked on layers of bacon,
writh butter, are served cold as Becassines en terrine
a VIrlandaise.
Boudin de becassines a VEpicurienne is a pudding oi
snipes, with mushrooms, truffles, etc., and
wine, in suet crust.
Quails, Plovers, and Larks, may be dressed in hot
pies, and served as Pates cJiauds de cailles, pluvicrs,
or mauvicttes ; or in cold pies, as Pates froids. Any
small birds may be used for these pies.
Pate de mauviettes a la Melton Mowbray is a lark pie
with veal and bacon, mushrooms, truffles, etc.
Pate de mauviettes a la Moderne is a raised pie of
boned larks stuffed with beef forcemeat.
REMOVES OR RELEVE's, 135
Larks or other small birds are dressed as Boudin
a la Chipolata, with Chipolata garnish in suet crust.
Pate froid de gibier is a cold pie made of the meat
of several kinds of game.
Pate a la Yorkshire is composed of goose, hare,
grouse, and snipes, with spices, sausage-meat,
and slices of ham.
136 MENUS MADE EASY.
CHAPTER VI.
BOASTS, OB BOTS.
BLACK Diver — Macreuse, Dressed an chocolat, they
are served covered with chocolate.
Black game — Coqs noirs, or Coqs de bmyere.
A la Stockholm, they are larded on one side, and
barded with vine leaves on the other side.
Bustard — Outarde canepetiere.
A la Russe, they have a slice cut in the breast
and a stuffing inserted, and are served with brown
sauce.
Capon — Chapon. Served with watercress, it is
called au cresson.
Chicken — Poulet. A la Forrester, it is covered
with watercress leaves, mustard and cress, etc.
Barde, it is barded — roasted with a slice of bacon
over the breast, and served with the bacon on it.