Quails en Caisse.
Bone six quails and halve them, take the bones and trimmings and stew them in some stock with two carrots, one onion, one shalot, a bayleaf, a small piece of lean ham, a small piece of parsley, pepper and salt. This must be reduced, and then strained. Make a forcemeat of the quails' livers, a small piece of calf's liver, and half their quantity of bacon. Put these into a sauté-pan with a couple of shalots and an ounce of butter, and toss them over the fire for five minutes, then pass this mixture through a sieve. Have the paper cases ready oiled, and place at the bottom a layer of this farce, having already stuffed the half quails with it. The stuffed half quails, rolled, must now be put into the cases with a thin slice of very fat bacon over them. They must now be baked in the oven for about twelve minutes. Remove the bacon, and pour over the gravy, which must be thickened with flour rolled in butter. Strew a little very nicely minced parsley over each case.
Compôte of Quails.
Take six quails, cut the claws off, and truss them with the legs inside. Cut eight pieces of bacon rolled up like corks, blanch them to draw out any salt, and fry them till they are of a light brown; take them out and put in the quails, which must be stewed till they begin to be of a light brown, then remove them. Make a thickening with flour and butter, and put it into a good gill of veal stock; add a bouquet garni, some small onions and mushrooms. Skim the sauce well, and strain it over the quails, then dish the bacon, mushrooms, and small onions, and send up hot.
Quails and Green Peas.
Cook the quails in a stewpan with a slice of veal and a slice of ham, carrots, onions, and a bouquet garni; cover with rashers of bacon and buttered paper; place hot coals on the lid, and, when done, dish up the quails with green peas in the centre which have been cooked in butter.
Boudins of Rabbit à la Reine.
Cut the meat from a young very fine rabbit, which put into some reduced Béchamel sauce. When cold, roll it into large boudins the shape of sausages, egg and breadcrumb, and fry. Serve under them velouté sauce.
Boiled Rabbit à la Maintenon.
Cut a young rabbit into neat joints, and put them in a stewpan with enough white stock just to cover them; add a bouquet garni, a stick of celery, a shalot, an onion, a few peppercorns, a carrot, and six mushrooms. Let all simmer slowly for half an hour, or it might be a little longer, then take them up and drain them; then cut as many pieces of white foolscap paper as there are pieces of rabbit, butter them, sprinkle the pieces of rabbit, and lay on each a little piece of fat bacon, then roll them in the paper and broil over a fire till the bacon has had time to cook. Serve in the papers. Thicken the gravy in the usual way, and serve it in a tureen.
Galantine of Rabbit.
Take a couple of young rabbits, bone, and lay them on a linen cloth; lay over them a good meat stuffing seasoned to taste, putting over this stuffing, which should be laid on about the thickness of a crown, first a layer of ham cut in slices, and then a layer of hard eggs. Cover these layers with a little forcemeat, roll up the meat, taking care not to displace the layers, and cover it with thin slices of fat bacon, wrapping the whole in a cloth; wind some packthread round it and let it boil three hours in stock, adding salt and coarse pepper, some roots and onions, a large bunch of parsley, shalots, a clove of garlic, cloves, thyme, bayleaves, and basil. Allow this to cool, take off the cloth, and serve cold.
Gibelotte de Lapin.
Cut a rabbit into pieces. Sauté it in two ounces of butter, add an onion, two shalots, and a pint of poivrade sauce; put it in the oven for one hour, being careful not to burn it. Small pieces of cauliflower and croûtons of fried bread should garnish this dish.
Fillets of Rabbit with Cucumber Sauce.
Cut two cucumbers into thin slices and soak them in vinegar, with pepper, salt, and a bayleaf, for two hours, then half roast the rabbit, take the skin off, and fillet it. Make a sauce of white stock, and put the pieces of rabbit into it with the cucumber until it is quite done. Arrange the pieces of rabbit in a circle, put the cucumber in the middle, and pour the sauce over the fillets. Fried sippets should garnish this dish.
Fricandeau of Rabbit.
Take the fleshy portion of a good-sized rabbit, lard the flesh and lay it in a deep baking dish, cover it with some highly flavoured stock. Place a piece of buttered paper over the dish, and bake in a moderate oven till it is tender, basting it frequently. Lift the rabbit out and keep it hot whilst the gravy is boiling to thicken. Spread a teacupful of good tomato sauce on a hot dish, lay the rabbit on it, hold a salamander over the larding to crisp it, and pour the gravy over all.
Rabbit Fritters.
Cut the meat from a cold rabbit into small pieces, put them in a pie-dish and sprinkle over them parsley, chives, thyme, and a clove of garlic, all chopped very fine, salt, pepper, and a bayleaf; pour over all a glass of Chablis and the juice of a lemon. Let the pieces of rabbit soak in this for two hours, then take them out, dredge them well over with flour, and throw them into boiling fat till of a nice golden colour. Remove and drain them, pile them high in an entrée dish, and pour round the following sauce. Take the liquor the rabbit has been soaked in, add half a pint of stock and a little thickening of flour and butter, and let it boil well. Then strain through a sieve, put in a tablespoonful of piccalilli chopped fine, or some chutnee, give another boil, and serve.
Rabbit Klösse.
Take a cold dressed rabbit, mince all the meat, mix in with it an equal quantity of bread soaked in milk squeezed dry. Cut two slices of bacon into small squares, and fry slowly. Add the minced meat and stir in two eggs, and let it cook a few minutes. Turn it out on a dish to cool, and add one more egg. Form it into balls the size of an egg, then drop them into boiling water, and boil until set. Lift them out very tenderly, pile them up in a pyramid on a dish, and garnish them with fried potatoes. Send a sharp sauce to table with them.
Rabbits en Papillote.
Mince up some parsley, mushrooms, shalot, a clove of garlic, a slice of bacon, with salt and pepper to taste. Mix this in a little gravy on the fire to form a paste. Cut a rabbit into neat fillets and joints. Cover each with the paste, then wrap a thin slice of fat bacon and fix each piece neatly in an oiled paper. Cook them slowly in the oven, and serve in papers.
Rabbit Pie à la Provençale.
Take two small rabbits, cut them into joints, and lay them in a saucepan with two carrots, two onions, a clove of garlic, a bunch of herbs, and a pound of pickled pork (the belly). Boil in a very little water for half an hour, take out the rabbits and drain them, also drain the pork and place it at the bottom of a well-buttered pie-dish, and then lay the pieces of rabbit on it. Pour on a wine-glassful of Sauterne or vin de Grave, and strew over it some Spanish pimento. Pour in some good batter, and bake in a quick oven for half an hour. Reduce the liquor in which it was cooked and add the strained juice of a lemon. The sauce should be handed with it.
Rabbit Pilau.
Cut up a young rabbit into ten or twelve pieces. Rub each piece into a savoury pudding made as follows. Extract the juice of two onions, mix a teaspoonful of salt with it, half a teaspoonful of powdered ginger, and the juice of a lemon. Boil half a pound of rice in a quart of broth till it is half cooked. Have ready four ounces of good dripping, and fry the pieces of rabbit in it, with two sliced onions. When they are brown remove them. Place the meat into a deep jar. Lay the onions on it and cover with the rice, add four cloves, eight peppercorns, some salt, and a little lemon peel cut very thinly, and pour half a pint of milk over; place some folds of paper over the jar and bake in the oven, adding a little broth when the rabbit is half cooked. When done, pile the rice on a dish, and lay the pieces of rabbit on the top and serve very quickly.
Rabbit Pudding.
Cut a rabbit into ten or twelve pieces, put these into a stewpan with a little pepper and salt, pour on as much boiling water as will cover them, and let them simmer for half an hour. Take them up and put in their place the head and liver of rabbit with some bacon rind and simmer for an hour, strain and skim it, and let it get cool. Line a pie-dish with suet crust, and then put in the pieces of rabbit with four ounces of fat bacon cut into narrow strips, pour in a cupful of the cool gravy, lay on the cover, and boil in the usual way. N.B.—The brains may be mixed in with the liver.
Rabbit à la Tartare.
Bone a rabbit, cut it into pieces, and let it marinade for six hours in parsley, mushrooms, a clove of garlic, chives, all chopped very fine, with pepper, salt, and the best salad oil. Dip each piece of rabbit in breadcrumbs and broil, sprinkling the pieces with the marinade. Serve Tartare sauce over it or with it.
The Wanderer's Rabbit.
No. 1.
Divide a rabbit into pieces of convenient size, put them into a saucepan in which half a dozen slices of bacon are cooking. As soon as the meat is beginning to brown, pour a wineglass and a half of brandy into the saucepan, and set fire to it. When the fire has burnt out, add a little pepper, salt, a bayleaf, and a bit of thyme, and let it simmer by the side of the fire till the brandy has nearly dried up, then serve.
The Wanderer's Rabbit.
No. 2.
Divide a couple of rabbits into quarters, adding plenty of pepper and salt. Slightly fry them in a saucepan in bacon fat and flour. Add sufficient stock and two glasses of Sauterne, and let it stew on a moderate fire. When done, squeeze an orange over the dish just before serving up.
Stewed Roebuck Cutlets.
Sprinkle the cutlets with salt and pepper, cook them in a saucepan with melted butter. When half done, turn them, add a little flour, moisten with equal quantities of white wine and stock, season with chopped eschalots, parsley, and blanched mushrooms; remove the cutlets when done, place them round an entrée dish, reduce the sauce, pass it through a tammy, and pour over the cutlets.
Snipe à la Minute.
Pluck three snipes and truss them for roasting. Put the snipes head downwards in a saucepan with two ounces of melted butter, two finely chopped shalots, a dessertspoonful of chopped parsley, pepper and salt to taste. Shake the saucepan over the fire till the birds are lightly browned, pour over them as much good stock and sherry as will just cover them. Add the strained juice of half a lemon and a small piece of finely grated crust. Simmer till birds are done, dish them, and pour over them some good strong beef gravy, and serve quickly.
Snipe Pie.
Take eight snipe for a moderately sized pie; cut them into neat pieces. Make a forcemeat of ham, chicken, tongue, seasoned with a little sweet herbs, pepper, salt, cayenne, some breadcrumbs, and mushrooms chopped fine. Mix all together with the yolks of a couple of eggs, then place in the pie-dish a layer of snipe, then forcemeat, then snipe again, and then forcemeat, till the dish is full. Pour in some good gravy, and put it in the oven to bake. When it is done, raise the paste cover and pour in some more gravy. This pie may be eaten hot or cold.
Snipe Pie à la Danoise.
Parboil the birds in broth and Chablis, seasoned with pepper, salt, a grated onion, and a grate of nutmeg. Make a forcemeat of finely scraped beef, say one pound, also four ounces of fat pork. Pound and mix well together with a little butter and the crumb of a roll soaked in broth, season with grated onion, pepper, mushrooms and gherkins chopped fine, and add a little broth. Line a dish with this forcemeat, put in the snipe, and bake it for an hour to an hour and fifteen minutes. Serve with a sauce made of half a pint of good stock, a gill of Chablis, a little water, and a piece of butter rolled in flour, and stirred till smooth; when it begins to boil slice in pickled gherkins.
Snipe Raised Pie (Hot).
Cut four snipes in two lengthwise, remove the gizzards, put the trails aside, and season the birds with salt and cayenne. Fry the birds in butter for ten minutes and then stand them to drain in the cool till wanted. Make a forcemeat of four ounces of calf's liver, four ditto fat bacon cut small, melt the latter over a quick fire, and then add the liver and season the mixture with pepper, salt, and herbs. When these are cooked, let them get cold, and then pound them in the mortar with the trails of the birds. Now pass all through a sieve. Line a buttered pie-mould with raised crust paste, and put in a layer of the forcemeat at the bottom of the mould, leaving it hollow in the centre. Put half the pieces of snipe in a circle upon the forcemeat, and place a little ball of forcemeat upon them, put in the rest of the birds and put a layer of forcemeat over all. Fill the hollow in the centre with bread which has been covered with fat bacon, put the pastry cover on, and bake. When done, take off the cover, remove bread and fill its place with scallopped truffles. Pour good brown sauce over all, pile truffles on the top, and serve. This can also be made in a china raised pie-case.
Snipe Soufflé.
Roast three or four snipe, remove all the meat from the bones, put it into a mortar, and pound it well with two ounces of cooked rice, one ounce of butter, a little pepper and salt, and one gill and a half of glaze. Pass through hair sieve and add the yolks of four eggs whipped to a stiff froth; put it into a mould and bake in a quick oven. Serve with a good gravy round, made from the bones and trimmings, the juice of half a lemon, and a glass of port wine; thicken with butter and cornflour.
Snipes à la Superlative.
Make a forcemeat of three ounces of fat bacon, three ounces of fowl's liver, and cut both into pieces an inch square. Fry the bacon over a sharp fire, move it about constantly, and in three or four minutes add the liver. When it is half done, mince it with the bacon, season, and add half a clove of garlic and pound all smoothly in a mortar. Pass through wire sieve. When quite cold, roll out half of it with a little flour, form it into a thick band, and arrange it in a circle at the bottom of a dish. Take four partially roasted snipes, split them open down the back, and spread the forcemeat a quarter of an inch thick over the inside of each. Place the birds in the middle of the dish, and cover them with some of the forcemeat, smooth with a hot knife and put the dish into a quick oven, wipe away all fat, pour truffle sauce over the snipe, and serve.
Teal Pudding.
Take three teal, season the birds with salt and cayenne, and divide them into neat pieces. Cut up a pound of rump steak into pieces about an inch in size, season, and dredge them lightly with flour. Line a pudding-basin with good suet paste rolled out to half an inch thickness. Place in a layer of steak and a layer of teal, and repeat till the dish is full, then fill in with three-quarters of a pint of good gravy, and put the cover on in the usual way. Plunge it into boiling water and keep it boiling till done. Serve it in the basin it is cooked in, with a napkin pinned round it.
Salmi of Teal.
Put in a stewpan three ounces of butter and one good spoonful of flour, let them melt together, stirring till it becomes a nice brown; add by degrees a gill of good stock and as much red wine, two whole shalots (taken out after), a full bouquet, pepper, and a little salt; put in the body and bones of the bird, from which you have previously detached the limbs and meat. Let all boil slowly for half an hour, pass all through colander, and put gravy alone back in stewpan on the fire, and just when on the point of boiling put in the pieces of teal and take the stewpan off the fire; add a little lemon juice, put the lid on, and leave it on the hob for half an hour.
Stewed Teal.
Truss the birds, putting aside the hearts, livers, and gizzards, and dredge them with flour, then place them in a saucepan with a piece of butter, and let them brown equally, taking care of the gravy which oozes from them. Let them get cold, then carve them in such a way that the wings and legs can be taken off with a piece of breast adhering to it. Break the bodies of the birds into small pieces, and stew them with the livers, &c., in as much stock as will cover them, till the gravy becomes good and strong, then strain it, season with cayenne, salt, a glassful of claret, and a little Seville orange juice. Directly it begins to boil, put in the fleshy portion of the birds and let simmer till they are thoroughly heated, but do not let the gravy boil. Cut slices of bread large enough for a leg and wing to lie upon, fry till lightly browned, arrange them neatly, and pour sauce over them. Garnish with sliced lemon.
Devilled Turkey Drumsticks.
Score the drumsticks down parallel with the bone, and insert in the slices thus made a mixture made with one ounce of butter, a good teaspoonful of French mustard, a little cayenne, and a salt-spoonful of black pepper. Mix all this thoroughly together and spread the mixture into the cuts, then rub the drumsticks with butter, and grill over a fierce fire.
Turkey en Daube.
Put slices of bacon in a braising-pan, lard the breast and thighs of a turkey trussed for boiling, and place the turkey on the slices of bacon; put into the pan a slice of ham and a calf's foot broken into small pieces, with the trimmings of the turkey, two onions stuck with four cloves, three carrots, and a bouquet garni. Put slices of bacon over the turkey, put some melted butter over, and cover with three rounds of buttered paper and let it simmer for five hours; take it from the fire and leave it for half an hour, strain the gravy and boil it down. Beat an egg into a saucepan, and pour the jellied gravy into this, whip it well, then put it on the fire, bring it to the boil, and then draw it to the side of the fireplace, cover it with the lid with hot coals on it, and let it remain for half an hour; strain again, and with this jelly cover the turkey.
Venison Cutlets.
Trim the cutlets the same as you would mutton cutlets, melt a little butter on a plate, dip each cutlet in the butter, and dust them slightly with flour, then in beaten egg, and roll them in breadcrumbs. Fry them in hot lard for ten minutes, take them out of the lard and lay them on a flat dish covered with paper; put them before the fire for a few minutes to free them from grease. Dish them up, and pour Financière sauce round the cutlets.
Venison Cutlets à l'Américaine.
Cut the cutlets very small, and arrange them en couronne. Make an Espagnole sauce, and flavour it with bayleaves, garlic, half a pound of red currant jelly, and a glass of Madeira.
Haricot of Venison.
Take a neck or shoulder of venison, and cut the meat of the shoulder in pieces two inches square and the neck in thick cutlets. Fry these pieces with two ounces of butter in a stewpan over a brisk fire until they are browned, then pour off all grease, shake in a little flour, and stir together, moisten with sufficient stock to cover the meat, season with pepper and salt, and stir over fire till it boils. Remove it then to the corner of the stove to allow it to throw up its scum, which remove. Wash and scrape three carrots, and with a vegetable scoop cut out all the pink from the carrots in round balls, and boil them in water for half an hour. Cut out some balls of turnip in the same manner, and boil for fifteen minutes. Strain the vegetables and add them to the stew, with a glass of port wine and two ounces of red currant jelly. When the meat and vegetables are thoroughly cooked, and the stew well skimmed, dish it up very quickly.
Venison Pasty.
Stew the venison, remove all the bones, sinew, and skin, cutting off the fat and putting it aside. Make the paste in the usual way, and cover the edge and sides of a pasty dish: then put in the pieces of venison, packing it closely together, pepper and salt it well. Cover it with the paste and then bake it, which will take about four hours. Pour in at the top three-quarters of a pint of venison gravy which has been made from the bones and trimmings, two shalots, a gill of port wine, and a tablespoonful of ketchup.
Venison Puffs.
Cut some cold venison into very thin shavings, mix a tablespoonful of red currant jelly with some rich brown sauce, and put on the venison pieces. Have ready some light puff paste, roll it out thin and divide it in pieces, put some of the meat in each, and form them into puffs. Brush with white of egg, and bake quickly a delicate brown colour.
Salmis of Widgeon.
Take two widgeon that have been cooked, cut them up into neat pieces, break up the bones and put them into brown stock with some minced shalots, pepper and salt, and let them simmer very slowly for half an hour, then add a glass of port wine, half a teaspoonful of Clarence's cayenne sauce, and a squeeze of orange. Let it all boil up for about a quarter of an hour, and add an ounce of butter into which a little flour has been rubbed; let it thicken, then strain, pour the gravy over the cold pieces of bird, and bring slowly to the boil and serve with fried sippets. Some button mushrooms added to the gravy are a great improvement. Widgeon may be cooked in as many ways as teal, using the same recipes, substituting widgeon for teal.
Fillets of Wild Ducks with Olives.
Roast a couple of wild ducks and cut off the fillets in the usual way, score the skin, dish the fillets in a circle and put into the centre some stoned olives. Send clear brown gravy in a tureen with them.
Wild Fowl with Bigarade Sauce.
Roast a couple of wild fowl, cut off flesh from each side of the breast, and from sides under the wings. Score the skin, and dish the fillets in a circle with a little Bigarade sauce poured over them.
Woodcock à la Chasseur.
Truss a brace of cocks and put them down before a clear fire for fifteen minutes, then take them away and cut them into neat joints. Put the inferior pieces with three minced shalots, a bouquet garni, and half a head of garlic into a saucepan with a wineglassful of good gravy, another of wine, a tablespoonful of mushroom ketchup, and the strained juice of half a lemon, and let all simmer for ten minutes. Remove the gizzards from the trail, and pound them in a mortar with a piece of shalot, a little butter, pepper, and salt, and then rub through a sieve and spread them upon small pieces of fried bread cut into the shape of hearts. Put the joints of the woodcocks into a separate saucepan, strain the gravy on them, and let them heat gently; they must not boil. Place them on a dish, put the fried bread with the trail round them, pour the gravy over all, and serve hot.>
Woodcock à la Lucullus.
Roast the woodcocks in the usual way, and catch the trail on a toast. Whilst the birds are still under-dressed, pour over them a little melted butter with which the yolk of an egg and a little cream has been mixed. Sprinkle grated breadcrumbs over, brown with a salamander, and serve with brown gravy.
Woodcock à la Périgueux.
Truss a brace of woodcocks, cover them with layers of bacon and put them into a stewpan with as much richly flavoured stock as will barely cover them, and add a glassful of Madeira. Let them simmer till done enough, drain, dish them, and pour over some Périgueux sauce.
Woodcock à la Provençale.
Fillet a brace of woodcock, soak them in salad oil seasoned with black pepper, some cloves, and a pounded head of garlic. Place the bones on a stewpan with some salad oil, six shalots, a head of garlic, a bayleaf, and a bouquet garni. When brown, add a dessert-spoonful of flour, a tumblerful of Chablis, and a pint of stock. Reduce to half the quantity, and pass through a tammy. Sauté the fillets in warm oil; when done, place them in a circle on an entrée dish with a fried bread sippet between each, stir a little lemon juice into the sauce, and pour over the fillets.
Woodcock en Surprise.
Take two livers of fowls and the trails of some cold woodcocks. Chop very finely two shalots, a sprig of parsley, and eight flap mushrooms, and fry in butter. When nearly cooked, put in the trail and livers to fry with the vegetables. After, pound all together in a mortar, and season with salt and pepper. Cut some neat slices of bread about two inches square, and fry them a pale colour, then spread on them the liver and trail forcemeat. Place them into the oven to colour, then dish them up with the woodcocks made into a salmi over them, with a good rich brown sauce flavoured with claret round.
Salmi of Woodcocks à la Lucullus.
Take three woodcocks, which must be roasted very under-done. Take out the trail, and add to it either three fowl livers or their equivalent in pâté de foie gras. Make a farce with a dozen mushrooms chopped very fine, a shalot, a sprig of parsley, both chopped fine. Fry these in a little butter, then add the trails and livers or pâté de foie gras to fry with them; when done, pound all in a mortar and season with salt, pepper, and a dust of cayenne. As three woodcocks will give six fillets, cut six bits of bread of the same size and fry them of a nice colour. Then spread the farce equally divided over the six croustades, put them into the oven, and when of a good colour put them between each of the fillets. Make the sauce from the bones and cuttings of the birds, add six spoonfuls of Espagnole sauce and a glass of Marsala. The fillets should be kept in the hot sauce whilst the croustades are cooking, so as to prevent their getting dry, then warm them up without boiling, as boiling would spoil the dish.
INDEX.
Blackbird pie, 1
Blanquette of chicken, 1
— — — aux concombres, 2
Capilotade of fowl, 2
Chicken, blanquette of, 1, 2
— à la bonne femme, 2
— drumsticks, braised, 3
— chiringrate, 3
— à la Continental, 4
— à la Davenport, 4
— à l'Italienne, 4
— à la Matador, 5
— à la Cardinal, fillets of, 5
— fried à la Orly, 5
— — à la Suisse, 5
— fricassee, 6
— fritôt aux tomates, 6
— nouilles au Parmesan, 7
— pudding à la Reine, 7
— rice, 8
— in savoury jelly, 8
— with spinach, 9
— stewed whole, 9
Capon fried, 10
— à la Nanterre, 11
Côtelettes à l'Ecarlate, 10
Ducks braised, 11
— à la mode, 11
— à la Nivernaise, 12
— devilled, 12
Ducks à la Provence, 12
— à purée perto, 13
— salmi of, 13
— stewed with turnips, 13
Game and macaroni, 14
— pie, 15
— rissoles, 15
— salad of, 16
Goose stuffed with chestnuts, 14
— à la Royale, 14
Grouse in aspic, 16
— croustades of, au diable, 17
— à l'Ecossais, 17
— à la Financière, 17
— friantine of, 18
— kromesquis, 18
— marinaded, 18
— au naturel, 19
— pie, 19
— pressed, 20
— salad, 20
— scallops of, à la Financière 21
— soufflé, 22
— timbale of, 22
Hare, to cook, 22
— cutlets à la chef, 23
— en daube, 24
— Derrynane fashion, 24
— à la Matanzas, 25
— à la mode, 25
— jugged, 26
Landrail, 26
Larks, croustade of, 26
— à la Macédoine, 27
— pie, 27
— puffs, 29
— salmi of, cold, 28
Leveret à la minute, 29
— à la Noël, 29
Lièvre, filet de, à la Muette, 24
— gâteaux de, 25
Moorfowl, salmi of, 30
Ortolans in cases, 30
— à la Périgourdine, 31
— aux truffes, 31
Partridges à la Barbarie, 31
— blancmanger and truffles, 32
— à la Béarnaise, 33
— blanquette of, 33
— broiled, 33
— chartreuse of, 34
— aux choux, 34
— cold fillets of, 35
— à la Cussy, 35
— with mushrooms, 36
— pie, 38
— pudding, 37
— à la Reine, 37
— salmi of, au chasseur, 38
— scalloped, 38
— à la Sierra Morena, 38
— soufflé, 39
— stewed, 40
— à la Toussenel, 40
— tartlets, 41
— à la Vénitienne, 41
Pintail, 42
Pheasant, boiled, 42
Pheasants, boudins of, 42
— à la bonne femme, 43
— à la Brillat-Savarin, 43
— crème of, à la moderne, 44
— cutlets, 45
— galantine of, 45
— fritôt, 46
— and macaroni, 46
— pie with oysters, 47
— des Rois, 48
— à la Sainte-Alliance, 48
— salmi of, 49
— stewed with cabbage, 49
— stuffed with oysters, 50
— — — tomatoes, 50
— en surprise, 51
— à la Suisse, 51
— à la Tregothran, 52
— à la Victoria, 52
Pigeons à la duchesse, 53
— à la financière, 53
— à la merveilleuse, 53
— ballotines of, 54
— en poqueton, 54
— en ragoût de crevettes, 55
— au soleil, 55
— à la Soussel, 56
Plovers in brandy, 56
— golden, 57
— — aux champignons, 57
— aux truffes, 57
Pullet, stuffed, 57
Quails à la Beaconsfield, 58
— en caisse, 59
— compôte of, 59
— and green peas, 60
Rabbit, boudins of, 60
— à la Maintenon, 60
— galantine of, 61
— gibelotte of, 61
— fillets of, with cucumber, 61
— fricandeau of, 62
— fritters, 62
— klösse, 63
— en papillote, 63
— pie à la Provençale, 63
— pilau, 64
— pudding, 64
— à la Tartare, 65
— à la Wanderer, 65
Roebuck cutlets, 66
Snipe à la minute, 66
— pie, 66
— — à la Danoise, 67
— hot raised, 67
— soufflé, 68
— à la superlative, 68
Teal, devilled, 12
— pudding, 69
Teal, salmi of, 69
— stewed, 70
Turkey drumsticks, devilled, 70
— en daube, 71
Venison cutlets, 71, 72
— haricot, 72
— pastry, 72
— puffs, 72
Widgeon, salmi of, 73
Wild ducks, fillets of, 74
Wildfowl à la Bigarade, 74
Woodcock au chasseur, 74
— à la Lucullus, 75
— à la Périgueux, 75
— en surprise, 75
— salmi à la Lucullus, 76