Rabbits Lapins, Or Lapereaux

à l'Anglaise are stewed, and served with Soubise sauce.

à la Jardinière are cooked in white sauce, with young onions, carrots and turnips cut in little balls, and peas.

à la sauce are boiled, and served in white sauce.

à la Stamboul are braised, and served on a puree of rice, with tomato sauce.

à la Tavernière are cooked in a white sauce with onions and mushrooms.

à la villageoise are stuffed, roasted, and served in melted-butter sauce with shallots and chopped parsley.

aux groseilles are roasted or stewed, and served vertes with green gooseberry sauce.

aux petits pois are stewed with green peas.

en terrine are cooked in a jar, or raised pie dish, with bacon, onions, mushrooms and stock, and served in the dish in which they are cooked.

grilles are split open and broiled; served with butter and chopped parsley.

truffés a la Peri- are stuffed with truffle stuffing, gord braised, and served in a white sauce with truffles.

Galantine de lapin is made of rabbit boned, stuffed, and braised. It is served cold, garnished with the sauce in a jelly.

Pâté chaud de lape- is a hot rabbit pie. reaux

Venison Red Deer

Carre de is a neck of venison. It is roasted, venaison and served with currant or rowan jelly, and with French beans. à la Manon is braised, and served in Poivrade sauce with Burgundy, currant jelly and orange juice. Epaule de venaison is a shoulder of venison.

Filet de venaison is a fillet of venison.

à la Corse, it is served in a highly seasoned brown sauce with Marsala and olives. à la Frederic, it is braised in white wine with slices of bacon, carrots, onions, herbs and spice. Gigot de venaison is a leg of venisorL

Hanche de is a haunch of venison.

venaison à la Corin- it is larded, soaked in marinade and thienne roasted, and served in a brown sauce with port wine, currant jelly and currants. Pâté de venaison is a venison pasty.

Roe Deer

Cimier de is a saddle of roebuck.

chevreuil à la Suisse, it is served with brown mushroom sauce. Gigot de chevreuil is a leg of roebuck.

Quartier de is a fore-quarter. Dressed d la St.

chevreuil Hubert, it is larded, soaked in marinade and braised, and served in a rich brown sauce with prunes.

Wild Duck Canards Sauvages

à la Bolognaise are braised, and served with rice dressed with grated cheese, and a white sauce with ground almonds.

à la Brésilienne are braised, and served in puree of game sauoe, with tomatoes.

à l'etouffade are stewed in stock and wine with onions and herbs.

à la Francaise are roasted, and served in a brown sauce with wine and mushrooms.

à la Malaga are roasted, and served in Espagnole sauce with port wine, chopped shallots and cayenne.

à la Mathilde are stewed, and served in a puree of cucumber with cream.

à la Norvegienne are dressed in a rich game sauce with wine and chopped truffles, and a compote of apples and cranberries is served with them.

à la Tyrolienne are stuffed with game forcemeat, roasted, and served with barberry jelly, and a clear gravy with wine and slices of truffles.

à la Victoria are roasted, and served in a brown sauce with Burgundy, currant jelly, orange juice and spice.

Game Pies

Pâté à la York is composed of goose, hare, grouse and snipe, with sausage meat, slices of ham and spice.

Pâté froid de gibier is a cold pie made of several kinds of game.

Quail, plover, snipe and other small birds may be dressed in hot pies, and served as Pates chauds de cailles, p/uviers, becassines, etc., or in cold pies, as Pates froids. They are dressed en terrine à l'Ir/andaise, cut in halves, baked on layers of bacon, and served cold in the dish in which they are cooked; and in puddings in suet crust, as Boudin à la Chipolata, with Chipolata garnish, or à l'Epicurienne, with mushrooms, trufles and wine.