Timhales defoie gras aux trujfes.
Small goose liver timbales, poached in the oven
and served with a white truffle sauce.
Boudins de foie d'oie a la Parisienne.
Small goose liver sausages, broiled, dished in the
centre of a border of mashed potatoes, served with
Madere sauce.
Quenelles de foie gras a la Perigueux.
Small goose liver dumplings, steamed, served with
a brown truffle sauce.
Oie braisee a Vetouffade.
Goose stuffed with a mixture of boiled onions, finely
chopped onions, sausage meat, bread crumbs, and
seasoning, braised in the oven, dished up with a border
of glazed turnips and brown sauce.
Oie a VAnglaise.
Koast goose stuffed with sage and onion filling,
sauced with brown gravy, and served with apple
sauce (separately).
Oie braisee aiix chdtaignes.
Braised goose, stuffed with veal forcemeat, mixed
with blanched chestnuts (cooked whole) and seasoning,,
served with apple sauce (separately).
Oie braisee a la Dauphinoise.
Braised goose, stuffed with chestnut puree, minced
shallot, and seasoning, served with a brown sauce
mingled with orange juice and finely shred orange
peel.
222 PRACTICAL GASTRONOMY
Oie a la Mont-Vernon.
Roast goose, stuffed with boiled onions finely
chopped, and mashed potatoes, dished up with a
border of halves of apples, baked brown with goose-
grease in the oven, and served with brown gravy
sauce mingled with a little red currant jelly.
Oie a Vorange.
Stewed or braised goose, dished up with a border
of pared and sUced oranges, and served with orange
sauce.
Oie a la chipolata.
Pioast or braised goose, dished up with chipolata
garnishing (see Dinde a la chipolata), served with
apple sauce.
Pigeons. — Pigeons.
Pigeons farcis braises. Braised stuffed pigeons.
Pigeons braises aux champignons.
Braised pigeons with mushrooms.
Pigeons en compote aux petite pois.
Stewed pigeons with green peas.
Pigeons d la Sainte-MeneJiould.
Boiled pigeons in rich white sauce, mixed with
parsley and savoury herbs, when nearly done drained,
egged, crumbed, and fried, served with the above
sauce poured round them.
Pigeons d la crapaudine.
Split pigeons, put on skewers, egged, crumbed, and
broiled over a quick fire, served with a brown sauce,
stoned oUves, and sliced truffles.
ENTREES : YOLAILLE — POULTRY 223
Karri de loigeons (Curried pigeons).
Pigeons cut into quarters, fried in butter, and cur-
ried, served in a rice border.
Pigeons a la Nivernaise.
Stewed pigeons, with braised turnips.
Pigeo7is en matelote.
Pigeons cut into pieces, seasoned, broiled in butter
and thin slices of bacon, stewed in a brown sauce, white
wine, chopped chieves, parsley, thyme, and mushrooms,
garnished with fried button onions.
Pate chaud de pigeons (French pigeon pie).
Pie crust filled with stewed pigeons and sliced
mushrooms, served hot, with poivrade sauce.
Pate de pigeons chaud a VAnglaise (English pigeon pie).
Parboiled stuffed pigeons cut into halves filled into a
pie dish with slices of rump steak, parsley, seasoning, and
hard-boiled slices of eggs, and stock, covered with pie
crust, and baked.
Pigeons en papillotes (Pigeons in cases).
Pigeons cut in halves, well seasoned, covered with
a mixture of liver forcemeat, chopped shallots and
parsley, and sliced button mushrooms, dressed in well-
buttered paper cases, baked slowly in the oven, and
glazed before serving.
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Timhales defoie gras aux trujfes.
Small goose liver timbales, poached in the oven
and served with a white truffle sauce.
Boudins de foie d'oie a la Parisienne.
Small goose liver sausages, broiled, dished in the
centre of a border of mashed potatoes, served with
Madere sauce.
Quenelles de foie gras a la Perigueux.
Small goose liver dumplings, steamed, served with
a brown truffle sauce.
Oie braisee a Vetouffade.
Goose stuffed with a mixture of boiled onions, finely
chopped onions, sausage meat, bread crumbs, and
seasoning, braised in the oven, dished up with a border
of glazed turnips and brown sauce.
Oie a VAnglaise.
Koast goose stuffed with sage and onion filling,
sauced with brown gravy, and served with apple
sauce (separately).
Oie braisee aiix chdtaignes.
Braised goose, stuffed with veal forcemeat, mixed
with blanched chestnuts (cooked whole) and seasoning,,
served with apple sauce (separately).
Oie braisee a la Dauphinoise.
Braised goose, stuffed with chestnut puree, minced
shallot, and seasoning, served with a brown sauce
mingled with orange juice and finely shred orange
peel.
222 PRACTICAL GASTRONOMY
Oie a la Mont-Vernon.
Roast goose, stuffed with boiled onions finely
chopped, and mashed potatoes, dished up with a
border of halves of apples, baked brown with goose-
grease in the oven, and served with brown gravy
sauce mingled with a little red currant jelly.
Oie a Vorange.
Stewed or braised goose, dished up with a border
of pared and sUced oranges, and served with orange
sauce.
Oie a la chipolata.
Pioast or braised goose, dished up with chipolata
garnishing (see Dinde a la chipolata), served with
apple sauce.
Pigeons. — Pigeons.
Pigeons farcis braises. Braised stuffed pigeons.
Pigeons braises aux champignons.
Braised pigeons with mushrooms.
Pigeons en compote aux petite pois.
Stewed pigeons with green peas.
Pigeons d la Sainte-MeneJiould.
Boiled pigeons in rich white sauce, mixed with
parsley and savoury herbs, when nearly done drained,
egged, crumbed, and fried, served with the above
sauce poured round them.
Pigeons d la crapaudine.
Split pigeons, put on skewers, egged, crumbed, and
broiled over a quick fire, served with a brown sauce,
stoned oUves, and sliced truffles.
ENTREES : YOLAILLE — POULTRY 223
Karri de loigeons (Curried pigeons).
Pigeons cut into quarters, fried in butter, and cur-
ried, served in a rice border.
Pigeons a la Nivernaise.
Stewed pigeons, with braised turnips.
Pigeo7is en matelote.
Pigeons cut into pieces, seasoned, broiled in butter
and thin slices of bacon, stewed in a brown sauce, white
wine, chopped chieves, parsley, thyme, and mushrooms,
garnished with fried button onions.
Pate chaud de pigeons (French pigeon pie).
Pie crust filled with stewed pigeons and sliced
mushrooms, served hot, with poivrade sauce.
Pate de pigeons chaud a VAnglaise (English pigeon pie).
Parboiled stuffed pigeons cut into halves filled into a
pie dish with slices of rump steak, parsley, seasoning, and
hard-boiled slices of eggs, and stock, covered with pie
crust, and baked.
Pigeons en papillotes (Pigeons in cases).
Pigeons cut in halves, well seasoned, covered with
a mixture of liver forcemeat, chopped shallots and
parsley, and sliced button mushrooms, dressed in well-
buttered paper cases, baked slowly in the oven, and
glazed before serving.