La Cuisine Francaise Cook Book

page 130

RECAPITULATION.

VENISON.
      ROASTS.
      357a.Selle de Chevreuil........................Saddle of Venison.
      357d.Cuissot de Chevreuil......................Roast leg of Venison.
      RELEVES.
      357b.Selle de Chevreuil, Sauce Poivrade........Saddle of Venison with
      sauce Poivrade.
      357c.Selle de Chevreuil, Sauce Venaison........Saddle of venison with
      venison sauce.
      357e.Cuissot de Chevreuil, Sauce Poivrade......Leg of Venison. Sauce
      Poivrade.
      357f.Cuissot de Chevreuil,Sauce Venaison.......Leg of Venison. Sauce
      Venison.
      ENTREES.
      357g.Fillet de Chevreuil,Sauce Venaison........Venison steak, sauce
      venison.
      357h.Cotelettes de Chevreuil, Sauce Poivrade...Venison chops or cutlets.
      Sauce Poivrade.
      357i.Civet de Chevreuil........................Venison stew.

HARE.
      ROAST.
      357j.Rable de Lievre...........................Roast back of Hare.
      ENTREE.
      357k.Civer de Lievre a la Parisienne...........Stew of Hare a la
      Parisienne.

RABBIT.
      ROAST.
      357l.Rable de Lapin.............................Roast back of Rabbit.
      ENTREES.
      357m.Civet de Lapin.............................Rabbit stew, No. 1.
      357n.Gibelotte de Lapin.........................Rabbit stew, No. 2.
      357o.Lapin Saute Chausseur......................Rabbit Saute a la
Chasseur.

WILD TURKEY.
      ROAST.
      357p.Dinde Sauvage Roti.........................Wild Turkey roasted.
      ENTREE.
      357q.Salmis de Dinde............................Salmis of Turkey.

PRAIRIE CHICKEN, PHEASANT, PARTRIDGE.
      ROAST.
      357r.Poule de Prairie, Faisant on Perdrix Roti...........Prairie Chicken,
      Pheasant or Partridge roasted.

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