How to order dinner and give the dishes their French names — the 1907 course-by-course phrasebook of the Edwardian table.

Black Game

1 page in this part of Menus Made Easy.

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.

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