Dressed Game and Poultry à la Mode

By Mrs. De Salis

DigiCat Publishing presents to you this special edition of "Dressed Game and Poultry à la Mode" by Mrs. De Salis. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

• Language: English
• Publisher: DigiCat
• Release date: Sep 4, 2022
• ISBN: 8596547240730

Book preview

Mrs. De Salis

Dressed Game and Poultry à la Mode

EAN 8596547240730

DigiCat, 2022

Contact: [e-mail]

Table of Contents

PREFACE.

DRESSED GAME AND POULTRY

Blackbird Pie.

Blanquette of Chicken.

Blanquette of Chicken aux Concombres.

Capilotade of Fowl or Turkey.

Chicken à la Bonne Femme.

Braised Drumsticks of Chicken.

Chickens Chiringrate.

Chicken à la Continental.

Chicken à la Davenport.

Chicken à l'Italienne.

Chicken à la Matador.

Fillets of Chicken à la Cardinal.

Fried Chicken à la Orly.

Fried Chicken à la Suisse.

Fricassee of Chicken.

Fritôt of Chicken aux Tomates.

Chicken Nouilles au Parmesan.

Chicken Pudding à la Reine.

Chicken and Rice.

Chicken in Savoury Jelly.

Chicken with Spinach.

Chicken Stewed Whole.

Côtelettes à l'Ecarlate.

Forced Capon.

Capon à la Nanterre.

Braised Ducks à la St. Michel.

Duck à la Mode.

Braised Duck à la Nivernaise.

Devilled Duck or Teal.

Duck à la Provence.

Duck.

Salmi of Duck.

Stewed Duck and Turnips.

Roast Goose Stuffed with Chestnuts.

Goose à la Royale.

Game and Macaroni.

Game Pie.

Game Rissoles au Poulet à la Carême.

Salad of Game à la Francatelli.

Grouse in Aspic.

Croustades of Grouse à la Diable.

Grouse à l'Ecossaise.

Grouse à la Financière.

Friantine of Grouse.

Grouse Kromesquis.

Grouse Marinaded.

Grouse au Naturel.

Grouse Pie.

Pressed Grouse.

Grouse Salad.

Scallops of Grouse à la Financière.

Grouse Soufflé.

Timbale of Grouse à la Vitellius.

To Cook Hare.

Hare Cutlets à la Chef.

Hare en Daube.

Hare Derrynane Fashion.

Filet de Lièvre à la Muette.

Gâteaux de Lièvre.

Hare à la Matanzas.

Hare à la Mode.

Jugged Hare.

To Roast Landrail.

Croustade of Larks.

Larks à la Macédoine.

Lark Pie.

Salmi of Larks à la Macédoine, cold.

Lark Puffs.

Leveret à la Minute.

Leveret à la Noël.

Salmi of Moor Fowl or Wild Duck.

Ortolans in Cases.

Ortolans à la Périgourdine.

Ortolans aux Truffes.

Partridges à la Barbarie.

Partridge Blancmanger aux Truffes.

Partridges à la Béarnaise.

Blanquette of Partridge aux Champignons.

Broiled Partridges.

Chartreuse of Partridges.

Partridges aux Choux.

Cold Glazed Fillets of Partridge.

Partridges à la Cussy.

Partridges with Mushrooms.

Partridge Pie.

Partridge Pudding.

Partridges à la Reine.

Salmi of Partridge à la Chasseur.

Scalloped Partridges.

Partridges à la Sierra Morena.

Partridge Soufflé.

Partridge Soufflé.

Perdreaux en Surprise.

Stewed Partridges.

Partridge à la Toussenel.

Partridge Tartlets.

Partridge à la Vénitienne.

Pintail.

Boiled Pheasant.

Boudins of Pheasant à la Richelieu.

Pheasant à la Bonne Femme.

Pheasant à la Brillat-Savarin.

Crème of Pheasants à la Moderne.

Pheasant Cutlets.

Galantine of Pheasant à la Mode.

Fritôt of Crème of Pheasant.

Partridge à la Crème.

Fritôt of Partridge à la Crème.

Pheasant and Macaroni.

Pheasant Pie with Oysters.

Pheasant des Rois.

Pheasant à la Sainte Alliance.

Salmi of Pheasant.

Pheasant Stewed with Cabbage.

Pheasant Stuffed with Oysters.

Pheasant Stuffed with Tomatoes.

Pheasant en Surprise.

Pheasant à la Suisse.

Pheasant à la Tregothran.

Pheasant à la Victoria.

Pigeons à la Duchesse.

Pigeons à la Financière.

Pigeons à la Merveilleuse.

Ballotines of Pigeon à la Moderne.

Pigeons en Poqueton.

Pigeon en Ragoût de Crevettes.

Pigeons au Soleil.

Pigeons à la Soussell.

Grey Plovers Cooked in Brandy.

Golden Plover.

Golden Plover aux Champignons.

Fried Plover with English Truffles.

Stuffed Pullet.

Quails à la Beaconsfield.

Quails en Caisse.

Compôte of Quails.

Quails and Green Peas.

Boudins of Rabbit à la Reine.

Boiled Rabbit à la Maintenon.

Galantine of Rabbit.

Gibelotte de Lapin.

Fillets of Rabbit with Cucumber Sauce.

Fricandeau of Rabbit.

Rabbit Fritters.

Rabbit Klösse.

Rabbits en Papillote.

Rabbit Pie à la Provençale.

Rabbit Pilau.

Rabbit Pudding.

Rabbit à la Tartare.

The Wanderer's Rabbit.

The Wanderer's Rabbit.

Stewed Roebuck Cutlets.

Snipe à la Minute.

Snipe Pie.

Snipe Pie à la Danoise.

Snipe Raised Pie (Hot) .

Snipe Soufflé.

Snipes à la Superlative.

Teal Pudding.

Salmi of Teal.

Stewed Teal.

Devilled Turkey Drumsticks.

Turkey en Daube.

Venison Cutlets.

Venison Cutlets à l'Américaine.

Haricot of Venison.

Venison Pasty.

Venison Puffs.

Salmis of Widgeon.

Fillets of Wild Ducks with Olives.

Wild Fowl with Bigarade Sauce.

Woodcock à la Chasseur.

Woodcock à la Lucullus.

Woodcock à la Périgueux.

Woodcock à la Provençale.

Woodcock en Surprise.

Salmi of Woodcocks à la Lucullus.

INDEX.

PREFACE.

Table of Contents

At this the sporting season of the year, I venture to offer to the public another of my little series in the form of Dressed Game and Poultry. No doubt many of the recipes are well known, but it has been my aim to collect from all the culinary preserves such recipes that from personal experience I know to be good. All the known and unknown tomes on the gourmet's art have been consulted, and I have to thank the authors for this assistance to my work, as well as those cordons bleus from whom I have practically learnt some few of them.

I shall be very pleased to correspond with any of my readers who may wish to discourse on matters relative to the dinner table and its adjuncts, floral decorations among the number.

H. A. DE SALIS.

Hampton Lea, Sutton,

Surrey

, 1888.

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DRESSED GAME AND POULTRY

Table of Contents

À LA MODE.

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Blackbird Pie.

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Stuff the birds with the crumb of a French roll soaked in a little milk, which put in a stewpan with 1-1/2 ounces of butter, a chopped shalot, some parsley, pepper, salt, a grate of nutmeg, and the yolks of two small eggs. Stir over the fire till it becomes a thick paste, and fill the insides of the birds with it. Line the bottom of the pie-dish with fried collops of rump steak, and place the birds on them neatly. Add four hard-boiled yolks of eggs, and pour gravy all over, cover with puff paste, and bake for one hour and a quarter.

Blanquette of Chicken.

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Cut the meat from a cold boiled fowl, in small pieces. Stew down the bones in one pint of water, a bouquet garni, add a little salt and white pepper to taste. Then strain the stock, add to it three or four peeled mushrooms finely minced, and let them cook in this sauce; when done put in the pieces of fowl to warm through, thicken with the yolks of two eggs. Add lemon juice and serve hot.

Blanquette of Chicken aux Concombres.

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Boil a chicken and cut it into neat joints. Cut a cucumber in pieces and fry in butter, put them in a little stock, which reduce; have reduced half a pint of velouté sauce with a few trimmings of cucumber in it. Pour this through a tammy over