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Entrées: Czarina

Côtelettes de pigeons à la Czarina are fillets ENTRÉES. breadcrumbed and fried, and a small piece of bone stuck in each to imitate cutlet bones; served with Czarina sauce. This dish may be served à l'Italienne with Italian sauce, or with any vegetable garnish.

Côtelettes de pigeons à la Mazarine are pigeons cut in halves, spread with forcemeat, breadcrumbed and fried; served with tomato sauce. They are also cut in halves and boned, with the exception of the leg bones, stuffed, breadcrumbed and broiled, and served as Côtelettes de pigeons à la Financière, with a Financière garnish.

Compote de pigeons à l'Algérienne are pigeons cut up, stewed, and served with a savoury brown sauce and pickled plums.

Chaudfroid de pigeons à la Castillane is made of pigeons, boned, stuffed with forcemeat, and braised; cut in slices, masked with brown game sauce, and served cold with a compote of dried cherries, garnished with aspic.

GAME.

VENISON.

Hachis de venaison is hashed venison.

Venison Cutlets, sauté and dressed in a crown, are served as- Côtelettes de venaison aux olives with brown sauce and olives; aux champignons - with mushrooms.