Filets de volaille aux concomhres.
Braised chicken fillets with cucumber ragout.
ENTEEES : VOLAILLE — POULTRY 237
Supreme de volaille a la royale.
Stewed chicken fillets dished up in a vegetable
border, garnished with fancy slices of ox-tongue,
truffles, and mac^doine of vegetables, served with
supreme sauce.
Epigramme de volaille d la MacSdoine.
Parbraised chicken fillets immersed in AUemande
sauce, egged, crumbed, and broiled in butter, garnished
with mac^doine of vegetables, and served with demi-
glace sauce.
GIBIER— GAME
A.
DE LA VOLAILLE SAUVAGE -WILD POULTRY.
Salmis de Becasses. Stewed snipes, or jugged snipes.
Bdcasses a la minute.
Broiled snipes with sherry wine sauce.
Bdcasses braisdes a Vorange.
Braised snipes with orange sauce.
Becasses farcies a la Stockholm.
Parboiled snipes stuffed with beef and pork force-
meat, chopped shallots, mushrooms, and gherkins,
braised in the oven, and served with a white wine
sauce.
238 PRACTICAL GASTRONOMY
Capissantes de becasses mix truffes.
Minced snipes mth truffles, mixed with game sauce,
filled in shells, and baked in the oven.
PdU de becasses d VAnglaise.
Raised pie filled with roast snipes cut in joints,
calf s liver and bacon forcemeat, and ham (when baked
take off the cover and fill up with truffle sauce, replace
the cover, and serve hot).
Becassines au gratin.
Stewed snipes baked in the gratin style.
Becassines en croustade.
Fried snipes served on fried bread crusts, with
brown sauce.
Becfigues en salmis. Stewed or jugged fig-peckers.
Cailles a la jardinidre.
Broiled quails with finely cut young vegetables,
carrots, turnips, beans, &c.
Cailles a la Perigueux. Braised quails with truffles.
Cailles en polenta.
Stewed quails with polenta prepared in the Italian
fashion. (Polenta is Itahan oatmeal.)
Compote de cailles.
Stewed quails garnished with cork-shaped pieces of
boiled and broiled bacon, small mushrooms, and braised
button onions.
Cailles a la Lucullus.
Braised, boned, and stuffed quails, with mashed game
and minced truffles.
ENTEEES : GIBIER — GAME 239
Cailles a la Mirepoix. -;
Braised quails previously pickled in white or red
wine vinegar, carrots, savoury herbs, juniper beries, &c.
Ponding de cailles d VAnglaise. English quail pudding.
Cailles a la cendre. -._
Dressed quails barded, wrapped in oiled paper,
cooked in wood embers, the same way as potatoes;
when done the paper is removed, the birds are ranged
on a dish and served with a brown gravy sauce reduced
with white wine.
Croustades de cailles a la Champenoise.
Braised halves of quails stufifed with game force-
meat, chopped mushrooms, and liver, dressed on fried
bread crusts, glazed, and served with demi-glace sauce.
Canards sauvages aux navets.
Stewed wild ducks with braised neatly shaped
turnips.
Canards sauvages aux olives.
Stewed wild ducks with turned French olives.
Salmis de canards sauvages.
Stewed or jugged wild ducks.
Filets de canards sauvages aux truffes.
Fried fillets of wild duck served with a brown
sauce made of wild duck giblets, with sHced mush-
rooms, finely minced shallots, and truffles.
Filets de canards sauvages^ sauce poivrade.
Broiled fillets of wild duck with poivrade sauce.
240 PKACTICAL GASTRONO^NIY
Page 83
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Filets de volaille aux concomhres.
Braised chicken fillets with cucumber ragout.
ENTEEES : VOLAILLE — POULTRY 237
Supreme de volaille a la royale.
Stewed chicken fillets dished up in a vegetable
border, garnished with fancy slices of ox-tongue,
truffles, and mac^doine of vegetables, served with
supreme sauce.
Epigramme de volaille d la MacSdoine.
Parbraised chicken fillets immersed in AUemande
sauce, egged, crumbed, and broiled in butter, garnished
with mac^doine of vegetables, and served with demi-
glace sauce.
GIBIER— GAME
A.
DE LA VOLAILLE SAUVAGE -WILD POULTRY.
Salmis de Becasses. Stewed snipes, or jugged snipes.
Bdcasses a la minute.
Broiled snipes with sherry wine sauce.
Bdcasses braisdes a Vorange.
Braised snipes with orange sauce.
Becasses farcies a la Stockholm.
Parboiled snipes stuffed with beef and pork force-
meat, chopped shallots, mushrooms, and gherkins,
braised in the oven, and served with a white wine
sauce.
238 PRACTICAL GASTRONOMY
Capissantes de becasses mix truffes.
Minced snipes mth truffles, mixed with game sauce,
filled in shells, and baked in the oven.
PdU de becasses d VAnglaise.
Raised pie filled with roast snipes cut in joints,
calf s liver and bacon forcemeat, and ham (when baked
take off the cover and fill up with truffle sauce, replace
the cover, and serve hot).
Becassines au gratin.
Stewed snipes baked in the gratin style.
Becassines en croustade.
Fried snipes served on fried bread crusts, with
brown sauce.
Becfigues en salmis. Stewed or jugged fig-peckers.
Cailles a la jardinidre.
Broiled quails with finely cut young vegetables,
carrots, turnips, beans, &c.
Cailles a la Perigueux. Braised quails with truffles.
Cailles en polenta.
Stewed quails with polenta prepared in the Italian
fashion. (Polenta is Itahan oatmeal.)
Compote de cailles.
Stewed quails garnished with cork-shaped pieces of
boiled and broiled bacon, small mushrooms, and braised
button onions.
Cailles a la Lucullus.
Braised, boned, and stuffed quails, with mashed game
and minced truffles.
ENTEEES : GIBIER — GAME 239
Cailles a la Mirepoix. -;
Braised quails previously pickled in white or red
wine vinegar, carrots, savoury herbs, juniper beries, &c.
Ponding de cailles d VAnglaise. English quail pudding.
Cailles a la cendre. -._
Dressed quails barded, wrapped in oiled paper,
cooked in wood embers, the same way as potatoes;
when done the paper is removed, the birds are ranged
on a dish and served with a brown gravy sauce reduced
with white wine.
Croustades de cailles a la Champenoise.
Braised halves of quails stufifed with game force-
meat, chopped mushrooms, and liver, dressed on fried
bread crusts, glazed, and served with demi-glace sauce.
Canards sauvages aux navets.
Stewed wild ducks with braised neatly shaped
turnips.
Canards sauvages aux olives.
Stewed wild ducks with turned French olives.
Salmis de canards sauvages.
Stewed or jugged wild ducks.
Filets de canards sauvages aux truffes.
Fried fillets of wild duck served with a brown
sauce made of wild duck giblets, with sHced mush-
rooms, finely minced shallots, and truffles.
Filets de canards sauvages^ sauce poivrade.
Broiled fillets of wild duck with poivrade sauce.
240 PKACTICAL GASTRONO^NIY