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Wild Duck: Filets
Filets de sarcelles aux anchois are fillets of teal with stock and grated Parmesan, a fillet of anchovy laid on each, sprinkled with breadcrumbs and Parmesan, and browned. à la Toulouse are dressed in a crown, with fumet of game sauce, pickled mushrooms, etc.
ENTRÉES.
Filets de sarcelles à la moderne are spread with forcemeat of game, and served with a brown game sauce.
WOODCOCKS.
Salmis de bécasses-the birds cut up and served in salmis, or fumet of game, sauce. au chasseur-served in a game sauce with wine, mushrooms, etc.; the insides spread on croûtons, and arranged round the dish. Chaudfroid de bécasses-the joints masked with brown game sauce, and brown meat jelly; served cold.
Filets de bécasses à la Lucullus. Fillets coated with forcemeat, and served on a border with a thick purée of woodcocks piled in the centre, and game sauce round. à la Talleyrand are dressed in a crown, with the insides spread on croûtons of fried bread of the same size as the fillets. Fumet of game sauce with truffles. en canapé are laid on croûtons of bread and covered with a stuffing of the trail with bacon, etc.; served with a game sauce.
Croustade de bécasses à la Comtesse is a low oval croustade, or shape of fried bread, filled with a purée of woodcocks; the fillets dressed on the top alternately with cocks' combs.
SNIPES.
Snipes are dressed in the same way as woodcocks, but are cut in halves where woodcocks are filleted. They are also served as- Bécassines à la bonne bouche, filled with a forcemeat of foie gras and bacon; dressed on a forcemeat border, covered with forcemeat and baked; served with truffle sauce. This is sometimes called à la Superlative.
QUAILS.
Cailles aux laitues are braised, and served with stewed lettuces. aux petits pois are roasted with vegetables, and served with stewed peas in white sauce. aux truffes are stuffed with the livers, truffle, etc., and are served with Périgueux sauce. à la Beaconsfield-wrapped in slices of bacon, braised, covered with a purée of peas, and served with mushrooms in a rich brown sauce. à la Lucullus-boned, stuffed with foie gras and truffles, and baked in paper cases with truffle sauce. à la bonne bouche are stuffed with foie gras and braised. au délice are boned, stuffed with foie gras and braised; served cold, masked with a white sauce, and garnished with truffles and pistachios. à la Financière-cut in halves and dressed on a border, with Financière garnish in the centre.
They are also served aux concombres, with stewed pieces of cucumber, and a purée of ENTRÉES. cucumbers in the centre; or as a Chaudfroid, masked with game sauce and served with aspic, and salad, or any vegetable garnish.
For Compote de cailles they are cooked in wine and stock with slices of sweetbread, ham, truffles, etc.; garnished with croûtons. They may also be dressed in a vol-au-vent with Toulouse garnish, as Vol-au-vent de cailles.
PLOVERS.
Plovers can be dressed in any of the ways that are suggested for woodcocks. The fillets of roast birds are served as- Filets de pluviers aux champignons in a circle alternately with croûtons spread with the trail; game sauce with mushrooms.
LARKS.
A salmis of larks is called Mauviettes en salmis.
Mauviettes grillées are broiled; served on slices of fried bread. à la chipolata are cooked with Chipolata garnish. en caisses are boned, stuffed with forcemeat and baked in paper cases. en côtelettes are boned, spread with forcemeat and served with brown sauce.
Turban de mauviettes à la Parisienne. The larks are boned, stuffed with game forcemeat and truffles, and braised; dressed in a crown, with small quenelles of veal in the centre, and a game sauce. Dressed alternately with large quenelles of game forcemeat, they are called aux quenelles.
Chaudfroid de mauviettes—boned, stuffed with forcemeat, coated with brown sauce and served with aspic. Set in little moulds of aspic, they are called en aspic.
Croustade de mauviettes-boned, stuffed, and baked in a croustade of fried bread with Périgueux sauce and mushrooms.
Vol-au-vent de mauviettes - boned, stuffed, and served in a vol-au-vent case with white game sauce and mushrooms.
ORTOLANS.
Ortolans à la Périgourdine are served in truffles, of which the centres have been cut out. en caisses are baked in small paper cases with Périgueux sauce.
Blanquette de gibier aux champignons is composed of small pieces of game in a white sauce with mushrooms.
Mayonnaise de gibier à l'aspic is a mayonnaise of game, garnished with aspic.
Quenelles à la Chasseur are quenelles of game, served in a white sauce with mushrooms or truffles.
Crème de gibier is a purée of game, steamed in a mould, or in several small moulds. As Petites crèmes à la Moderne, they are served in a white sauce with chopped truffles.
ENTRÉES.
Boudins à la Chasseur are little moulds of minced game, or game forcemeat, served in a game sauce with mushrooms.
Petites bouchées de gibier are little patties of game. Petits pâtés à la purée de gibier are patties filled with purée of game.
Kromeskis à la Russe are made with pieces of any kind of forcemeat or croquette preparation, wrapped in slices of bacon, dipped in batter, and fried. A la Nemours, a coating of a purée of mushrooms is substituted for the slices of bacon.
Cassolettes de riz are patties of rice, breadcrumbed and fried; filled with forcemeat or croquette preparation.
Timbale à la Milanaise is Milanaise garnish in a shell of paste. Another dish of the same name is composed of a preparation of minced game or chicken, steamed in a mould lined with macaroni.
Fritot à l'Écossaise are Scotch fritters of minced game with mushrooms, etc., dipped in batter and fried.
Game is also dressed in a croustade, or raised pie, in soufflés, chaudfroids, etc.