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Black Game

As Coqs noirs, or Coqs de bruyère, à la royale, blackcocks are larded, braised, and served with a white sauce and little rissoles of game.

À la Rob Roy, they are stuffed, roasted with sprigs of heather and whiskey, and served with melted-butter sauce.

Grouse are also dressed in this way.

SNIPES.

Snipes cut in halves, baked on layers of bacon, with butter, are served cold as Bécassines en terrine à l'Irlandaise.

Boudin de bécassines à l'Épicurienne is a pudding of snipes, with mushrooms, truffles, etc., and wine, in suet crust.

Quails, Plovers, and Larks, may be dressed in hot pies, and served as Pâtés chauds de cailles, pluviers, or mauviettes; or in cold pies, as Pâtés froids. Any small birds may be used for these pies.

Pâté de mauviettes à la Melton Mowbray is a lark pie with veal and bacon, mushrooms, truffles, etc.

Pâté de mauviettes à la Moderne is a raised pie of boned larks stuffed with beef forcemeat.