|
_______________ | | | ENTRÉES ET RELEVÉS
OF GAME
| CHEVREUIL (7)
ROE BUCK (page 176) PHEASANT BOAR & YOUNG BOAR
| back to listing | | | STAG , FALLOW DEER (Is called VENISON)
| 
Details | Allemande :
| __Pickle the saddle after being larded with larding bacon
, roast with the pckled vegetables , withdraw the joint
, swill the tray with the pickle , reduce , add cream
and meat glaze , reduce and strain , serve separate or coat
the joint . | Baden-Baden :
| __Same as ALLEMANDE ▲ , rinse with game stock , thicken with arrow-root , garnish with pears cut in quarters
, cooked with lemon rind and cinnamon . Serve with red currant jelly , thicken the gravy . | Badoise
:
| __Same process as ALLEMANDE▲ , with stoned cherries .
| Beaujeu :
| __Garnish with artichoke bottom , filled with mashed lentils and chestnuts cooked in consommé , serve Grand Veneur sauce . | Cerises :
| __Serve with Poivrade sauce mixed with red currant jelly and stones cherries . | | Créole :
| __Surrounded with bananas tossed inbutter , served with Robert sauce mixed with Poivrade . | | Grand-Veneur :
| __Serve with chestnut puree and Grand Veneur sauce . | | | _______________ | | | | ENTRÉES ET RELEVÉS
OF GAME | ROE BUCK PHEASANT (24) (page176) BOAR & YOUG BOAR
| back to listing | Alcantara
:
| __(See BECASSE of that name , in ENTREES VOLANTES DE GIBIER)
| 
Pheasant | Angoumoise :
| __Stuff the pheasant with chestnuts and truffles ,, wrapped in chopped fat pork , then roll in
slices of bacon , roast . Serve with Périgueux sauce . | Bohémienne :
| __Stuff with small foies gras studded with truffles , coo in casserole , when serving set alight with Brandy
. | Carême :
| __Same as à la CREME ▼ . Garnish with braised célery .
| Casserole :
| __Cook in casserole . Deglaze with cognac and game gravy . | 
Poule Faisanne | Chartreuse :
| __(See PERDREAU same name in ENTREES VOLANTES DE GIBIER ) | Chaudfroid :
| __(See formula in FONDS DE CUISINE )
| Choucroute :
| __"Poeler" , garnish braised sauerkraut | Cocotte
:
| __Same as Casserole ▲ , cooked in a cocotte .
| Côtelettes
:
| __(See formula in ENTREES VOLANTES )
| Crème :
| __Cook in casserole with sliced onion . Deglaze with cream and gravy . Cover with the obtained sauce .
| | Croix de Berny :
| __(cod) ; Remove the breasts of a roasted pheasant . Garnish the cavity with a foie gras mousse . Thinly
slice the breasts and arrange them back on the
bird . Glaze with brown Chaud-froid sauce . Decorate and set on serving dish . Surround
with stuffed mauviettes and glazed as well , decorate with tongues and truffles . Finaly cover with a
thin layer of jelly for a nice shine and chopped jelly all around .
| | Demidoff :
| __(See RIS DE VEAU same name in ENTREES VOLANTES DE BOUCHERIE)
| | Géorgienne :
| __Poach the pheasant in malmsey wine (Savoie) , glas full of green tea , grape juice and orange , fresh walnut ,
butter , cook for 40 minutes , add Half-glaze sauce to the stock , then reduce same . Cover the pheasant with sauce , serve
the rest separately . | | Grillé :
| __Same as GRILLED CHICKEN . Serve with Diable sauce .
| | Gunsbourg :
| __Stuffed with Snipe mousse and truffles , cooked in cocotte , serve with its own stock , add a little cognac
and snipe stock . | | Kotschoubey :
| __Cooked in a casserole with raw truffles sliced , served with its own gravy reduced with Madeira
and game glaze , also serve Brussels sprouts along with pieces of bacon . Season with salt , pepper and nutmeg .
| | Mousses et Mousselines :
| __(See formula in ENTREES VOLANTES)
| | Néva :
| __(cold) - (See POULARDE same name in ENTREES DE VOLAILLE) | | Normande
:
| __(See PERDREAU same name in ENTREES VOLANTES DE GIBIER)
| | Périgueux :
| __Stffed with truffles and fresh pork fat , "Poeler" , Serve with Périgueux sauce . | | Régence :
| __Cooked in butter , serve with Régence garnish .
| | Sainte-Alliance :
| __Stuff the pheasant with Woodcock mousse and truffles , prepare a large fried toast and spread over a forcemeat made with
the liver , woodcock intestines , fat bacon , anchovies and truffles , roast the
bird on a wire stand , set the prepared croûton underneath so that the juice of the roasted bird falls on it , dish
up on the croûton , surround with slices of bitter oranges .
| | Souvaroff
:
| __Cook in cocotte , when 3 parts done , add dice of truffles and fresh foie gras , cognac and game stock ,
close lid with paste . | | | _______________ |
| | | ENTRÉES ET RELEVÉS OF GAME | ROE BUCK PHEASANTSANGLIER
& MARCASSINS (1 BOAR & YOUNG BOAR (page177)
| back to listing | | | ( Leg & Saddle ) are treated same as Venison | Boar
| A la mode de Touraine :
| __Larded , Marinade in red wine and vegetables , etc .. roast . Serve with Grand-Veneur sauce and French beans . | | |  | | | Young Boar
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