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Removes or Releves: Chipolata
Cochon de lait is a sucking pig. It is plainly roasted; or stuffed with truffles, etc., à la Périgueux; or with chestnut and sausagemeat stuffing, and served with Chipolata garnish, à la Chipolata. à la Savoyarde-stuffed with sausage-meat, rice, etc., and roasted; served with little sausages, and a white sauce with wine and mushrooms. en galantine is a braised galantine of sucking pig.
Pâté froid de cochon de lait is a cold sucking pig pie. A Ham as- Jambon à la broche aux épinards is roasted, and served with spinach. If a York ham is used, the dish is called Jambon d'York à l'Anglaise. braisé is braised. Served with sausages and peas puddings, it is called à la Polonaise. aux cerises is braised, and served in a brown sauce with wine and stewed cherries. à la Maillot is braised in wine; served with vegetables and Madeira sauce. glacé à la Jardinière is glazed, and garnished "à la Jardinière." It is also served à la Macédoine, aux petits pois or aux haricots verts, with a garnish of Macédoine, green peas or French beans.
Fromage de cochon is brawn.
A haunch of boar, or Cuissot de sanglier, may be served à la Royale, larded, and braised in wine and water with vegetables, etc. Aux cerises, it is served with cherry sauce.
Filet de sanglier au chasseur is a fillet of boar, soaked in oil, etc., and braised; served with Poivrade sauce.
Hure de sanglier is a boar's head.
POULTRY.
A capon boiled in stock with bacon, onions, etc., is served in the sauce as Chapon au gros sel. Stuffed with truffles, etc., and roasted, it is served à la Périgueux, with Périgueux sauce; or à la Piémontaise, with tomato sauce and raviolis. A fowl boiled and served with Bourgeoise sauce is called Poule au pot.
A fat pullet, or poularde, is roasted, and served à la Financière-with Financière garnish; or aux légumes printaniers-with stewed young vegetables and brown sauce.
À la Grimod de la Reynière, it is filled with a stuffing of the liver with truffles, mushrooms, etc., and roasted in slices of bread and ham.
À l'Anvers, it is larded, roasted, and served with a compote of apples, and balls of forcemeat, and brown sauce.
À la Régence, it is stuffed and braised, and served with truffle sauce.
À la Lucullus, it is stuffed with liver forcemeat with truffles, roasted, and served with a garnish of tomato rice with cheese, and truffle sauce.
À la Montmorency, it is larded, stuffed with liver forcemeat, braised and glazed.
À la Guillaume Tell, it is boned, stuffed and braised; set in a mould with the stock, garnished with truffles, and served cold.
For Pilau de poularde it is cooked with spice, onions, rice, etc.; masked with the rice, and garnished with hard-boiled eggs.