Salmis de chevreuil d la sultane.
Pickled venison, jugged, done in a brown sauce,
reduced with port wine, with pickled sultana raisins.
Filet de venaison atcx olives.
Venison steaks, fried with stoned olives and brown
sauce.
Cuissot de venaison d la Bichemond.
Roast leg of venison larded, served with small fried
sweet potatoes and red currant jelly.
Jamhon d'ours braise^ au vin de Malaga,
Braised bear's ham, with Malaga or port wine
sauce.
Fricot d'ours d la chasseicr.
Jugged bear with chasseur sauce.
ENTREES : GIBIER GAME 247
Gibelotte de lapin d la Bourguignonne.
Stewed rabbits, done in brown sauce with claret and
small braised onions.
Lapereaux a la minute.
Wild rabbits cut into neat joints, fried in butter, and
stewed in Madeira wine sauce.
Lapereaux d la poulette.
Wild rabbits cut into neat joints, fried in butter,
stewed in white sauce, with sliced mushrooms and
chopped parsley.
Lapereaux frits d la Tartare.
Wild rabbits boned, pickled in a marinade, drained,
cut into neat joints, egged, crumbed, and fried in clari-
fied butter, served with Tartare sauce.
Lapereaux d VIndienne.
Curried rabbit with boiled rice.
Croquettes de lapereaux d la Maintenon.
Minced cooked rabbit, prepared into salpicon with
thick bechamel sauce, shaped into croquettes, egged,
crumbed, and fried, served with brown sauce reduced
with sherry wine.
Cdtelettes de levrauts aiix truffes.
Fried leveret cutlets with truffles.
Levraut farci d V Americaine.
Stuffed leveret, braised, served with demi-glace and
tomato sauce.
Levraut frit d VOrly.
Boned leveret, cut into small pieces, egged, crumbed,
and fried, served with tomato sauce.
248 PRACTICAL GASTRONOMY
Civet de lievre. Jugged hare.
Escalopes de lievre marinees.
Pickled collops of hare, braised.
Loiige de lievre d la Soubise.
Braised loin of hare, with onion puree.
Grenadins de lievres.
Small fillets of hare larded and braised.
Filets de lievres a VAllemande.
Fillets of hare braised in white wine sauce.
Cotelettes de lievres a V Allemande.
Loin of hare cut into cutlets, egged, crumbed, and
fried in hot butter, garnished with hard-boiled eggs
and pickled gherkins, served with a white wine sauce.
Florendines de lievre.
Boned hare stuffed with game forcemeat, rolled,
and braised gently in the oven.
Haricot de lievre.
Hare cut into neat joints, seasoned, fried in butter,
and finished in brown sauce.
Civet de lievre a la Finnoise.
Pickled hare jugged, finished in demi-glace sauce,
with a small quantity of sour cream.
Filets de lievre a la Sicilienne.
Larded fillets of hare, braised and finished in reduced
gravy sauce, flavoured with cinnamon and parsley,
dressed in a pyramidal form, and glazed.
ENTEEES : GIBIER — GAME 249
Lievrefarci a la fermiere.
Trussed hare, flattened, stuffed with pork force-
meat, braised, dished up, and served with a brown onion
sauce, mixed with finely minced ham and chopped
parsley, and reduced with white wine.
PdU de lidvre d VAnglaise. Hare pie.
Hare cut into small joints, filled in a pie dish, with
forcemeat, slices of bacon and liver, covered with puff
paste crust, and baked gently in the oven.
PdU de lievre d la Frangaise,
Raised pie crust, filled with pieces of fried hare,
forcemeat, bacon, and mushrooms, baked in the oven.
Bdble de lievre d la Saint-Denis.
Stuffed saddle of hare braised and served with truffle
sauce.
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Salmis de chevreuil d la sultane.
Pickled venison, jugged, done in a brown sauce,
reduced with port wine, with pickled sultana raisins.
Filet de venaison atcx olives.
Venison steaks, fried with stoned olives and brown
sauce.
Cuissot de venaison d la Bichemond.
Roast leg of venison larded, served with small fried
sweet potatoes and red currant jelly.
Jamhon d'ours braise^ au vin de Malaga,
Braised bear's ham, with Malaga or port wine
sauce.
Fricot d'ours d la chasseicr.
Jugged bear with chasseur sauce.
ENTREES : GIBIER GAME 247
Gibelotte de lapin d la Bourguignonne.
Stewed rabbits, done in brown sauce with claret and
small braised onions.
Lapereaux a la minute.
Wild rabbits cut into neat joints, fried in butter, and
stewed in Madeira wine sauce.
Lapereaux d la poulette.
Wild rabbits cut into neat joints, fried in butter,
stewed in white sauce, with sliced mushrooms and
chopped parsley.
Lapereaux frits d la Tartare.
Wild rabbits boned, pickled in a marinade, drained,
cut into neat joints, egged, crumbed, and fried in clari-
fied butter, served with Tartare sauce.
Lapereaux d VIndienne.
Curried rabbit with boiled rice.
Croquettes de lapereaux d la Maintenon.
Minced cooked rabbit, prepared into salpicon with
thick bechamel sauce, shaped into croquettes, egged,
crumbed, and fried, served with brown sauce reduced
with sherry wine.
Cdtelettes de levrauts aiix truffes.
Fried leveret cutlets with truffles.
Levraut farci d V Americaine.
Stuffed leveret, braised, served with demi-glace and
tomato sauce.
Levraut frit d VOrly.
Boned leveret, cut into small pieces, egged, crumbed,
and fried, served with tomato sauce.
248 PRACTICAL GASTRONOMY
Civet de lievre. Jugged hare.
Escalopes de lievre marinees.
Pickled collops of hare, braised.
Loiige de lievre d la Soubise.
Braised loin of hare, with onion puree.
Grenadins de lievres.
Small fillets of hare larded and braised.
Filets de lievres a VAllemande.
Fillets of hare braised in white wine sauce.
Cotelettes de lievres a V Allemande.
Loin of hare cut into cutlets, egged, crumbed, and
fried in hot butter, garnished with hard-boiled eggs
and pickled gherkins, served with a white wine sauce.
Florendines de lievre.
Boned hare stuffed with game forcemeat, rolled,
and braised gently in the oven.
Haricot de lievre.
Hare cut into neat joints, seasoned, fried in butter,
and finished in brown sauce.
Civet de lievre a la Finnoise.
Pickled hare jugged, finished in demi-glace sauce,
with a small quantity of sour cream.
Filets de lievre a la Sicilienne.
Larded fillets of hare, braised and finished in reduced
gravy sauce, flavoured with cinnamon and parsley,
dressed in a pyramidal form, and glazed.
ENTEEES : GIBIER — GAME 249
Lievrefarci a la fermiere.
Trussed hare, flattened, stuffed with pork force-
meat, braised, dished up, and served with a brown onion
sauce, mixed with finely minced ham and chopped
parsley, and reduced with white wine.
PdU de lidvre d VAnglaise. Hare pie.
Hare cut into small joints, filled in a pie dish, with
forcemeat, slices of bacon and liver, covered with puff
paste crust, and baked gently in the oven.
PdU de lievre d la Frangaise,
Raised pie crust, filled with pieces of fried hare,
forcemeat, bacon, and mushrooms, baked in the oven.
Bdble de lievre d la Saint-Denis.
Stuffed saddle of hare braised and served with truffle
sauce.