Game Black Game

Coqs noirs, or Coqs de bruyère.

à la Bourgeoise are stewed, and served in brown sauce with chestnuts and mushrooms.

à la Monarque are cooked in stock with wine and herbs, and served with a Toulouse garnish.

à la Rob Roy are stuffed, roasted, sent up in burning whisky, and served with melted-butter sauce. Grouse are also dressed in this way.

à la royale are larded, braised and served with a white sauce and little rissoles of game.

à la Stockholm are larded, and barded with vine leaves, roasted, and served in a game sauce with mushrooms or truffles.

Coqs noirs, or Coqs de bruyère en casserole are cut up and stewed with bacon and mushrooms, and are served in the dish in which they are cooked.

en daube are stewed with bacon and vegetables, and served cold coated with the sauce.

Grouse Grouse

à l'Alméria are stuffed, roasted, and served in a clear brown sauce with wine and grapes.

à la Citoyenne are roasted, and served in a game sauce with mushrooms, chestnuts and olives.

à la Fermière are braised, and served in a brown sauce with puree of mushrooms.

à la Kinnaird are stuffed, braised, and served with

Financière garnish.

à la Montglas have the breasts taken out, cut in dice with mushrooms and truffles, mixed with brown sauce and put back again, sprinkled with breadcrumbs and browned; and are served with a rich sauce with wine.

à la Piemontaise have a truffle stuffing, are roasted, and served in a clear game sauce with wine and slices of truffles.

eti timbale is a grouse pie baked in a French raised pie mould. Pâté de grouse a is a pie of grouse with beef steak, etc.

Hare Lièvre, Or Levraut

à la D'Orleans is stuffed, roasted, and served in a brown sauce with vinegar, hard-boiled white of egg, anchovies and gherkins cut in dice, and capers.

Lièvre, Or Levraut

à la Finnoise is larded, roasted, and served in a sharp white sauce of stock, vinegar and sour cream. à la Matansas is soaked in marinade, stuffed with a forcemeat of fowl, and braised. à la St. Denys is larded, stuffed and braised, and served with truffle sauce. aujus de groseilles is larded, roasted, and served in brown sauce with currant jelly and olives. en daube is boned, and stewed in a jar with bacon, veal, game stock, etc.; it is served cold, in the jar. sauce Poivrade is larded, roasted, and served with

Poivrade sauce. Pain de lièvre à la is a pie of layers of slices of hare, York ham and hard-boiled eggs, with game jelly; it is served cold. Pate, de lièvre à is a pie of hare stewed with bacon, l'Ecossaise wine and herbs.

Râble de lièvre rôti is a baron of hare, larded and roasted.

Larks

Pâtè de mauviettes

à la Melton is a lark pie with veal and bacon,

Mowbray mushrooms, truffles, etc.

à la Moderne is a raised pie of boned larks stuffed with beef forcemeat.