Dressed Game and Poultry à la Mode
by De Salis
★3.0/5
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Chapters (265)
- DRESSED GAME AND POULTRY
- DRESSED GAME AND POULTRY À LA MODE
- LONDON LONGMANS, GREEN, AND CO. AND NEW YORK: 15 EAST 16th STREET 1888 All rights reserved
- PREFACE.
- DRESSED GAME AND POULTRY
- À LA MODE.
- 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.
- PRINTED BY SPOTTISWOODE AND CO., NEW-STREET SQUARE LONDON
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