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Removes or Releves: Pigeons

Pigeons stewed in stock, with bacon, mushrooms, onions, etc., are served in the sauce as Pigeons en compote.

Pigeons à la Crapaudine are breadcrumbed and broiled; served with Piquante sauce. en ragoût d'écrevisses, or à la Merveilleuse, are stewed, and served in a rich white sauce with mushrooms and crayfish. à l'Algérienne are stewed and served with French plums. à la Princesse are stuffed with foie gras and mushrooms, stewed, and served with Espagnole sauce. aux petits pois, or à la St. Germain, are stuffed, and stewed with green peas. À la Nivernaise, they are served with mashed turnips.

Pâté chaud de pigeons, or pigeonneaux, is a hot pigeon pie.

Pâté de pigeons à l'Anglaise is a pigeon pie with collops of beef steak.

GAME.

VENISON.

The haunch of venison, or Hanche de venaison, ranks first among removes.

Dressed à la Corinthienne, it is larded, soaked in marinade and roasted; served in a brown sauce with port wine, currants, currant jelly, etc.

Quartier de venaison is a fore-quarter of venison.

Gigot de cerf, or venaison, is a leg of venison.

Filet de cerf, or venaison, is a fillet of venison.

Épaule de cerf, or venaison, is a shoulder of venison. Carré de cerf, or venaison, is a neck of venison.

The fore-quarter of a roebuck is served as Quartier de chevreuil; the leg, as Gigot de chevreuil; the saddle, as Cimier de chevreuil.

Dressed à la St. Hubert, it is soaked in marinade, larded, braised, and served in a rich brown sauce with prunes.

A venison pasty is called Pâté de venaison.

HARE.

Lièvre, or Lévraut, sauce Poivrade, is larded, roasted, and served with Poivrade sauce. au jus de groseilles-larded, roasted, and served in brown sauce with currant jelly and olives.

K Lièvre, or Lévraut, rôtie à la Finnoise-larded, roasted, and served in a sauce of stock, vinegar, sour cream, etc. à la Matanzas-soaked in marinade, stuffed with a forcemeat of fowl, and braised. en daube is boned, and stewed in a jar with bacon, veal, game stock, etc.; it is served cold, in the jar.

Râble de lièvre rôti is a baron of hare, larded and roasted. À la St. Denys, it is stuffed, braised, and served with truffle sauce.

Pâté de lièvre à l'Écossaise is a pie of hare stewed with wine, etc.

Pain de lièvre à la Yorkshire is a pie of layers of slices of hare, ham, and hard-boiled eggs, with game jelly; it is served cold.

RABBITS.